Feel Good Mac and CheeseGET RECIPES DELIVERED
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- 16 oz. whole grain elbow pasta
- 4 cups broccoli florets
- 2 medium sweet potatoes
- 1/3 cup nutritional yeast
- 2 teaspoons olive oil*
- 2 cups unsweetened almond milk
- 1 tablespoon coconut oil
- 1/2 tablespoon white miso paste
- 2 garlic cloves, peeled
- 1 teaspoon mustard powder
- 2 tablespoons parsley
- *not included
- salt and pepper*
- Large sauté Pan
- Medium bowl
- Baking sheet
- Medium pot
- Food processor or blender
- Aluminum foil
Preheat the oven to 450°F. Rinse and dry the produce. Dice the sweet potatoes into 1-inch cubes. Roughly chop the broccoli florets into bite-sized pieces. Mince the garlic. Remove parsley leaves from stems, roughly chop the leaves and discard the stems. Line a baking sheet with aluminum foil.
In a medium bowl, toss the cubed sweet potatoes and 2 teaspoons olive oil to coat thoroughly. Season with salt and pepper to taste. Lay the coated sweet potatoes on the baking sheet and roast in the oven until fork-tender, about 20 minutes. Set aside to let cool.
Cook the pasta by bringing a medium pot of water to a boil. Add in the pasta, and boil until al dente, about 10-12 minutes. A minute before the pasta is done cooking, add in the broccoli to quickly boil. Drain the pasta and broccoli and set aside.
Place 1 cup of the roasted sweet potatoes along with the almond milk in a blender or food processor. Process until it reaches a smooth consistency; set aside. Reserve the remaining sweet potatoes for topping.
Heat coconut oil in a large pan over medium heat. Add sweet potato-almond milk, garlic, mustard powder, miso paste, nutritional yeast, and 1 teaspoon of salt, and whisk constantly until well combined and the mixture comes to a boil. Reduce heat to low.
Add the drained pasta and broccoli into the sauce and stir well. Serve immediately and top with remaining sweet potatoes and parsley. Enjoy!