Pink Mac and Cheese
Ingredients
- 12 ounces gluten-free elbow pasta
Pink sauce
- 2 cooked beets, peeled*
- 1 cup raw, unsalted cashews
- 1/2 cup filtered water
- 1/4 cup unsweetened almond milk or oat milk
- 2 tablespoons nutritional yeast (optional for added cheesy flavor)
- 1 garlic clove (I use 3 when I make it for myself)
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1/4 cup reserved pasta water as needed
Preparation
Cook the beets in an Instant Pot: place beets with skin on and greens removed in a steamer basket, add 2 cups water, cook on manual high pressure for 18 minutes, manual release, cool, and peel. Alternatively, use another cooking method.
Cook the gluten-free elbow pasta according to package instructions, reserving 1/4 cup pasta water.
In a high-speed blender, combine the cooked beets, cashews, filtered water, almond or oat milk, nutritional yeast (if using), garlic clove, onion powder, and fine salt. Blend on highest speed for 1 minute, adding reserved pasta water as needed to adjust consistency.
Pour the blended pink sauce over the cooked pasta and serve hot.