Sweet Potato Macaroni and Cheese with Lentil Pasta
If you are familiar with my original Naked Macaroni and Cheese (my daughter affectionately named “Mac-a-faux-ni”) you really love this updated version. I’m currently obsessed with red lentil pasta, it cooks ups nicely and really holds it shape, I find most gluten-free pastas get mushy. It also is loaded with protein, so a small serving is very fulfilling. I know the recipe calls for Ghee, which is not vegan but has all the milk solids removed. That’s why I love using it, it has the buttery flavor without the inflammatory dairy reactions. Please feel free to use coconut oil for a completely vegan version.
2 heaping cups sweet potatoes peeled and cut into 1-inch cubes
1 tomato cubed
11⁄2 tablespoons ghee or coconut oil for a 100% vegan/dairy-free version
11⁄2 teaspoons sea salt
1 cup almond milk (freshly made of course!)
1⁄4 cup nutritional yeast
3 tablespoons soaked and drained cashews
1 tablespoon lemon juice
12-ounce package lentil penne pasta
In a 4-quart pot, prepare pasta according to package directions. Cook al dente (test by chewing), strain, and run under cold water immediately to stop the cooking process. Pour cooled pasta back into pot.
In a medium saucepan over medium heat, melt
ghee or coconut oil and gently sweat
the sweet potatoes and tomato, do not brown.
Add sea salt and almond milk (for recipe please watch this VIDEO) and simmer uncovered for 10 minutes.
Carefully pour hot sweet potatoes into blender and add
drained cashews, nutritional yeast, and
lemon juice. Blend on low with the center cap on lid
removed to release the heat while blending. Slowly increase speed until mixture is smooth and creamy. Pour over pasta and stir.