1 package of your favorite macaroni or pasta 4 cups peeled and chopped sweet potato 1 bell pepper, sliced 4 cloves garlic 1 small or 1/2 medium onion, peeled and quartered or halved 1.5 cups almond milk, or more as needed 1.5 TBSP arrowroot powder (or cornstarch) 2 TBSP coconut oil 1/4 cup nutritional yeast Juice of 1/2 lemon 3/4 tsp sea salt, plus more to taste 2 TBSP dijon mustard Optional: smoked paprika, hemp seeds, cayenne, jalapeno, coconut bacon, etc.
Preheat oven to 400 F. On a lined baking sheet, roast the sweet potato, onion, pepper, and garlic for about 20 minutes, or until cooked. Cook your favorite macaroni or pasta according to package instructions. I like to add greens (in this case chopped kale) into the colander. This way, when you drain the hot pasta, it also wilts the greens. Once the roasted veggies are ready (and garlic peeled), add to a high-speed blender with the remaining ingredients. Blend until smooth and creamy, adding almond milk as needed to make a thick but pourable sauce. Add the pasta and greens back into the pot, and add as much cheese sauce as you like your pasta coated in. If there's any cheese sauce left, save it for more pasta dishes, nachos, broccoli, or whatever else one would want to smother cheese sauce on (i.e. everything). I topped mine with a sprinkle of smoked paprika, hemp seeds, and I think we even drizzled some sriracha on top.
Recipe notes: -I love the brown rice penne from Trader Joes - makes this recipe gluten-free! -When reheating, you will want to add a few drops of water or milk to being moisture back as it will dry out a bit.