TJ’s Mac n’ Cheese

INGREDIENTS

• 2-3 sweet potatoes, quartered
• 1 small cauliflower, 1 inch slices
• 1 butternut squash, quartered
• Small onion, quartered
• Salt
• Pepper
• 5 garlic cloves
• ¼ cup nutritional yeast
• 1 package chickpea pasta

DIRECTIONS

1. Preheat oven to 425F.
2. Put cauliflower, squash, sweet potatoes, onion and garlic on a cookie sheet and mix with olive oil, salt, pepper and garlic. Cook for 45 minutes.
3. After the roasted veggies cool, puree with nutritional yeast, coconut milk, and salt and pepper to taste.
4. Cook the pasta according to box instructions.
5. When pasta is done return to pot, add sauce and heat till warm. Serve and enjoy!

NOTES

• I like to use a Vitamix and leave the skin on the vegetables.
• Can add herbs from garden to roasted veggies for extra yummy flavor.
• Variation: if you are truly craving the cheese part of mac n’ cheese, you can always add some cheese, butter and milt (rather than coconut milk) to this mixture.
• Extra sauce can be saved in mason jars and placed in freezer for 3 months.