A healthy version of a childhood classic
Like many kids, my absolute favorite food growing up was mac and cheese. I remember whenever my family and I would travel outside of the country to visit relatives, it was my go-to meal for the first day back in the states, and definitely the one food I was convinced was missing from France.
Even now as an adult, I still love mac and cheese, which is why I'm so excited to be sharing this new recipe today! This pasta dish is a healthier twist on this childhood classic, and it is made with only six nourishing and wholesome ingredients (including water and salt/pepper). It's also only six steps to put together, so if you're looking for an easy and family friendly dinner to throw together, this is a great option for you!
Note: This serves about 2-3 people, so feel free to adjust the ingredient amounts accordingly and store leftovers in fridge for up to two days.
1 pack of pasta (can be gluten-free, whole wheat, or whichever kind you love)
1 medium sized cooked sweet potato (chopped into small pieces)
2 tbsp nutritional yeast
1 cup cashews (soaked overnight in room-temp water or one hour in hot water)
1 and 1/2 cup water
Salt & pepper to taste
1 cup cooked peas
1 tbsp red pepper flakes
Step by step:
Cook your sweet potato (boiling is a great option for this as it allows the vegetable to retain more antioxidants and other nutrients in comparison to when it gets baked)
When the sweet potato is ready, cook your pasta according to package
While the pasta is cooking, make your cheesy sauce by blending together your soaked and drained cashews with your chopped sweet potato, water, and nutritional yeast
Once your pasta is cooked, drain and rinse it, and return it to your saucepan on low-medium heat
Add in your sauce and any other optional toppings.
Stir until the sauce and pasta are both warm, salt & pepper to taste, and enjoy!