Ingredients
FOR THE MAC N CHEESE:
- 1 box of pasta (your choice)
- 1 medium butternut squash, cubed
- ⅓ cup raw unsalted cashews
- ½ cup vegetable broth (or water)
- ¼ onion, diced
- 1 carrot, chopped (note, I omitted bc I didn’t have one and it turned out perfectly)
- 3 garlic cloves, mashed
- 1 tbsp fresh sage, chopped
- 1 tsp cumin
- ½ tsp paprika
- 2-3 tbsp tapioca flour
- salt and pepper to taste
FOR THE TOPPING:
- ½ cup almond flour
- sage
- 1 tbsp olive oil
- 1 clove garlic, mashed
- salt and pepper to taste
Instructions
- In a large pot on the stove, sauté your onion and sage for a few minutes.
- Add in your carrot, butternut squash, mashed garlic, and vegetable broth.
- Bring to a boil and simmer for 10 minutes.
- Carefully pour contents from the pot into a blender, along with cashews, spices, and tapioca flour, and blend until sauce is completely smooth.
- Next prepare pasta according to package instructions.
- Strain and place back in pot.
- Make topping, by adding all ingredients to a pan over low heat for a few minutes.
- Pour sauce from blender all of the pasta and mix well.
- Add topping and some extra fresh sage! ENJOYYYYY!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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