Red Pepper Mac & Cheez (Nut Free)
1 lemon, juice only 1 can full-fat coconut milk 1 teaspoon Himalayan salt 1/4 teaspoon ground black pepper 3 tablespoons tapioca flour 1/4 cup nutritional yeast 3/4 cup yellow onion, diced 4 cloves garlic, minced 1 tablespoon grape seed oil 1/2 cup red bell pepper, chopped 1 cup butternut squash, chopped 1/2 cup pasta water 16-ounces gluten free pasta
Directions: Step 1 - Sauté onion and garlic in grapeseed oil for approximately seven minutes, or until onions are translucent and garlic is fragrant. Step 2 - Combine red bell pepper and butternut squash into a pot and cover with water. Boil for 10 minutes. Step 3 - Once both are done, combine into a blender with remaining ingredients. Blend for one minute, or until smooth and creamy. Don’t be alarmed if sauce appears liquidy. Step 4 - Transfer cheese sauce back into a pot and heat for 5-10 minutes over low heat, stirring constantly. This will allow it to thicken. Step 5 - Boil water for noodles and cook according to package instructions. Before straining, save 1/2 cup of starchy pasta water and add to cheez sauce to thin out. Step 6 - Mix sauce with noodles and enjoy.