I love a good healthy spin on one of my most favorite classics. While the traditional version of macaroni and cheese may be a childhood favorite, and possibly one of the only things you can get your kids to eat, it usually contains gluten, dairy, sugar and a handful of other unknown and unnecessary chemicals.

I’m sharing with you an alfredo and pasta alternative that adds in protein, whole grains and/or vegetables without all the add-ins you don’t want. Plus it’s super easy and quick to make.

Here are three of my favorite pasta options with links below:

Red Lentil Pasta

Quinoa Pasta

Superfood Veggie Pasta

Here’s a list of ingredients for sauce:

Serving Size: 2 People

1.2 Tbsp Ghee

1/4 cup Coconut milk

1 Tbsp Coconut flour

1.5 Tbsp Vegetable Broth

1/2 Tbsp Dijon Mustard

3/4 tsp Garlic powder or clove

1/2 tsp Sea Salt

1 tsp Pepper

(I usually change the amounts a little for taste desired thickness.)

1. Start boiling your pasta.
2. Add the ghee, butter, or vegan alternative to a hot saucepan until boiling
3. Add in the coconut flour and whisk
4. Add in the other ingredients, can adjust for desired taste
5. Serve and Enjoy!

And, if you’d like a fast, vegan alternative for a traditional cheezy mac and cheese, I recommend combining the following in a the pot with your pasta (after draining it) on low heat:

Daiya Cheddar

Almond or coconut milk

Garlic

Sea Salt

Pepper

Enjoy!

Xx, 

Laurin