Vegan Truffle Mac and Cheese
Who said pasta was not healthy? That rule is definitely not under my book. I strongly believe that any of our cravings can be cured and satisfied without having to fall off the wagon of your health goals. Today, I woke up with a huge craving for a thick and creamy bowl of pasta. And then it hit me... why don't I make a vegan and healthy version of it that will allow me to stick to my clean eating plan and satisfy my cravings at the same time? And oh boy, did this version of a Truffle Mac and Cheese surprise me! Best part about it, not only was it beyond simple to make, but it also was full of protein, healthy fats and vegetables that made it a very complete and nourishing meal.
3 Shiitake Mushroom
2 tbsp of Coconut Oil
Handful of Asparagus
Lentil Pasta from Modern Table Meals
Cashews soaked overnight
Red Pepper Flakes
Grounded Black Pepper
Melt the 2 tbsp of Coconut Oil on a hot skillet.
Chop the zucchini, the shiitake mushrooms and the asparagus, and place onto the skillet once the coconut oil has melted and the skillet is hot.
Meanwhile, boil some water for the lentil pasta and cook it until it is "al dente."
Once the pasta is ready and the veggies are cooked through, incorporate the pasta onto the hot skillet and mix it with the vegetables.
Put the sauce into the skillet with the pasta and sautéed vegetables, and mix it well until it becomes creamy and "cheesy" (look at how to make the sauce in the directions written below).
Top it off with a sprinkle of nutritional yeast and some truffle salt, and enjoy!
Directions for the sauce:
In your blender (I did it in my Nutribullet), place the Cashews that were soaked overnight, the Nutritional Yeast, the Truffle Salt, Black Pepper, the Garlic and some Red Pepper Flakes.
Blend it until creamy and thick.
If it's not blending well, add a little bit of water to help with the texture