Mac 'n "Cheese" (GF/DF/V)

• 8oz pkg Banza pasta shells (any variety works!)

• 2 Tbsp coconut oil

• 1/4 C organic yellow onion, diced

• 1/8 C organic red bell pepper, diced

• 2 cloves garlic, rougly diced

• 1.5 C organic cauliflower, chopped into small florets

• 3/4 C unsweetened milk of choice, plus extra as needed (almond, cashew, flax, oat, etc)

• 1 tsp sea salt

• 1/2 tsp ground black pepper

• 1/2 tsp organic turmeric powder

• 1 Tbsp dijon mustard

• 1/3 C nutritional yeast

• 1/2 C frozen veggies (peas, Earthbound Farms Power Greens, etc)

• organic hemp seeds, as desired

Warm coconut oil in large sauce pan over low-medium heat. Saute onion and bell pepper, until soft, 3-5 minutes. Add garlic and saute 1 more minute. Add cauliflower and milk, reduce heat to low, and cover. Cook for 8-10 minutes until the cauliflower is soft. When soft, remove from heat and add mixture to a blender. Add the salt, pepper, turmeric, mustard, and nutritional yeast. Blend until smooth.

Fill a large pot with salted water and bring to a boil. Cook the pasta as indicated on the directions. When cooked, drain pasta and return it to the warm pot. Mix in the frozen veggies and “cheese” sauce. Keep on low heat and stir to warm the veggies and mix in sauce. You can add in more milk if you feel the sauce is too thick - your choice! Serve warm and top with hemp seeds, as desired.

This recipe also works well if you desire a ground protein of choice- cooked organic, grassfed/finished turkey, beef, lamb, etc.

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