MAC AND CHEESE… made out of potatoes?? literally just made of… wait what?
Yep. This recipe is basic. I made sure to get creative with what most people have in their pantry at the moment!
The conclusion was, what can be more basic than potatoes and carrots!
No one would guess that that’s what makes this creamy cheesy sauce!
This simple recipe is packed with nutrition and is so stress free it’s a joke!
12 oz gluten-free, corn-free elbow pasta
2 medium-sized potatoes, peeled and diced
1 medium-sized carrot, peeled and diced
1 tsp garlic powder
2 tsp onion powder
1/2 tsp paprika
1 tsp dried oregano
1/2 tsp turmeric
1 tbsp lemon juice
1/2 tsp sea salt, more to taste
1/2 cup water or vegetable stock
Black pepper, to taste.
Cook the pasta in boiling salted water until soft. Drain and set aside.
Place the diced potatoes and carrot in a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 10-15 minutes, until tender. Remove from heat.
Add the steamed potatoes and carrot to a blender along with the garlic powder, onion powder, paprika, oregano, turmeric, lemon juice, sea salt and water. Blend until smooth.
Place the cooked pasta in a large saucepan or pot and add the sauce. Heat until warmed through, about 3-5 minutes. Season with black pepper to taste before serving.
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