- 1
Ingredients
- 8 oz. favorite pasta (I used quinoa pasta)
- 1 1/4 cup unsweetened almond milk or your favorite unsweetened non-dairy milk
- 2 tablespoons olive oil
- 2 heaping tablespoons flour (spelt, rice, tapioca or all-purpose)
- 1/2 cup nutritional yeast flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon chipotle powder
- mineral salt, to taste
Preparation
Step 1
Cook your pasta according to package. Drain and place back in pot.
In a small/medium sauce pan, heat oil over medium heat, add flour and whisk to incorporate. Continue whisking and cook for 2 minutes. Add milk slowly, whisking constantly. Turn heat to low and cook until sauce thickens, about 8 minutes, stirring frequently. Remove from heat. Stir in nutritional yeast, salt, garlic powder, chili powder and chipotle powder. Stir until everything is incorporated and smooth again. Taste for flavor.
Add sauce to the pasta, toss well, add more milk as needed and serve right away.
Notes:
This recipe is just a template. Add as much of the salt and spices to suit your taste. You may even like to omit the chili and chipotle opting for a mild mac n' cheese. Or use either the chili or chipotle powder alone.
For the nutritional yeast, if using powder form reduce amount to about 1/4 cup. You can try playing around with the amount. I have used less, 1/4 - 1/3 cup, and still had a nice cheesy flavor. You may opt to start with less and add more to taste.
Toss in steamed or roasted vegetables of choice with the pasta...broccoli, brussel sprouts, sun-dried tomatoes, tomatoes, spinach, kale and corn are a few that come to mind that will work with the flavors. I'm sure I missed a few and would love to hear your suggestions in the comments below.
To reheat, add a small amount of milk and heat over low until warmed.
You may also like to top with some almond parmesan!