 Comfort cheesy-tasting noodles and broccoli. For those of who miss the classic favourite, this is a good sub!
Total Time: 30 minutes Ingredients: Pasta Noodles - whatever kind you want, I made enough to fill a shallow casserole dish. 2 smallish sweet potatoes, peeled, chopped into medium chunks 1 cup unsweetened almond milk (or milk of your choice) 1/4 cup nutritional yeast Juice of 1/2 lemon 1/2 teaspoon organic yellow mustard dash of sea salt and pepper cut up broccoli for colour and some veggies! I think Spinach or Kale would be good here, too! For topping: drizzle of olive oil and sprinkle of nutritional yeast What to do: 1) Preheat oven to 375 degrees fahrenheit. Bring a pot of salted water to a boil to cook pasta. Cook to your liking, about 10 minutes if using boxed pasta, about 2-3 minutes if using fresh pasta. Bring another pot of water to a boil to steam or boil sweet potato, or bake in oven at 400 for 25-30 minutes. Cook sweet potato until soft, if steaming, takes about 10 minutes. I added my broccoli as well to this - if you are adding extra veggies, steam them a bit first of you'll have to cook in longer in the oven. 2) When pasta is cooked, drain and let sit until ready for sauce. 3) When sweet potato is cooked, transfer them into a blender or food processor. Add all other ingredients (except for the pasta and toppings!) and blend until smooth, orange, and creamy. Taste test and adjust seasonings as you like. Other recipes call for garlic, soy sauce, hot pepper sauce - so it really depends on what you like! 4) Pour sauce over pasta and stir to combine. Add other veggies now if you want. Transfer cheesy pasta into a casserole dish. Smooth top and sprinkle nutritional yeast and drizzle olive oil, just a little bit to let it crisp up in the oven. Cook, uncovered, in over for about 10 minutes. Serve and enjoy! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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