Creamy Butternut Mac N Cheese

INGREDIENTS

• 10.5 ounces dry pasta (gluten-free or grain-free if necessary)
• 5 ounces unsalted cashews
• 7 ounces roasted red peppers from a jar
• 3 tablespoons nutritional yeast
• 1 garlic clove
• 1/2 teaspoon smoked paprika
• 3 tablespoons water
• Juice of 1/2 lemon
• Salt and pepper

Topping

• Handful of black olives
• 6-8 sun-dried tomatoes in oil
• Fresh basil leaves

PROCEDURE​

1. Soak the cashews for 4 hours or overnight in a bowl of water.
2. Drain cashews. Place in a blender with red peppers, nutritional yeast, garlic clove, lemon juice, smoked paprika, and water. Blend until you have a smooth and creamy sauce. Season to taste.
3. When ready to cook, boil some water in a saucepan and cook pasta according to packet instructions.
4. Drain cooked pasta. Toss in cashew sauce.
   Serve straight away topped with olives, sliced sun-dried tomatoes and fresh basil leaves.

NUTRITION
Makes 4 Servings
​Calories: 546 | Carbs 76g | Fat: 19g | Protein: 20g | Sugar 7g