Nut-free Vegan Mac and Cheese with Mushrooms
Ready in 30 mins
Sauce adapted from Hot for Food
500 grams sea shell pasta or pasta of your choice
1 pint cremini mushrooms, washed and sliced
1 cup russet potatoes, peeled and diced
3/4 cups carrots, peeled and diced
2 tbsp avocado oil
1/4 cup oat milk
2 tsp lemon juice
1 1/2 tsp tapioca flour or corn starch
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
1/2 tsp sea salt
Required: High power blender or food processor.
In a pot of boiling water, boil potatoes and carrots for 10 minutes, no more. Then transfer to a blender along with the other Sauce ingredients. Blend until smooth.
Meanwhile, boil your pasta according to packet instructions. Reserve 1/4 cup hot pasta water. Strain pasta and set aside.
In the same pot, sauteed your mushrooms over medium high heat in a bit of avocado oil. Season with salt after you’ve cooked your mushrooms to prevent loss of moisture.
Over low heat, add pasta water to mushrooms followed by pasta. Then pour your sauce on top and combine well. Enjoy!
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