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Here is our take on a traditional mac n cheese pasta, but with no bs ingredients! This is a whole foods based pasta that uses a tasty & creamy sunflower seed sauce! It is a gluten free, soy free, dairy free and nut free recipe that will satisfy your taste buds and your appetite! Injoy!
Ingredients:
organic chickpea shells from HEB or your choice of noodles
1 head of organic broccoli
1/4 bunch of organic parsley
1/2 of a medium organic onion
1, 1/4 cups of organic sunflower seeds
1 Tbs of olive oil or avocado oil
4 key limes
1 avocado
sea salt to taste
oregano to taste
cayenne to taste
water for the sauce
Instructions:
Using a large pot, bring 3 quarts of water to a boil!
Once it is boiling, add in your pasta. Cook it until it is almost ready, so that it can finish cooking in the oven!
Once it is ready, set it in the pan that you are going to bake it in and mix it with 1 Tbs of oil.
Meanwhile, you are going to chop up your broccoli, onions and mushrooms!
Next, sautee your mushrooms and onions in a pan until they are grilled!
Then, add all of the vegetables and mix them in a pan with the cooked chickpea shells!
Preheat the oven to 350 F and start on making the sauce!
After your sauce is made, cover the top with parchment paper to prevent the food from drying and cook in the oven for 25 to 30 minutes at 350 F!
Add an avocado and sprinkle some cayenne pepper on top if you want to add some spice and freshness! Injoy the lovely pasta once it is cooled!
Making the Sauce:
Using a blender, add the 1, 1/4 cup of sunflowers seeds, the juice of 4 key limes, 1/4 bunch of parsley, a 1/4 piece of the onion, sea salt or utah salt to taste, a few dashes of cayenne to taste, and oregano to taste.
Add 10-12 ounces of water and blend the mixture until it is smooth! Add more seasonings or water to reach your desired flavor and texture for your sauce!
Add the sauce into the pan of mixed vegetables and mix thoroughly until they are well combined!
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