Breakfast

Avocado Mac’n’Cheese

April 16, 2024

By Megan Sharpe

Gluten Free Healthy Balance Vegan Vegetarian

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Ingredients

10 ounces Elbow or spirals gluten free pasta (I prefer Edison Grainery brand)

1 Shallot minced

3 Avocados

1 Lime juiced

⅓ cup cilantro1 teaspoon sea salt

2 tbsps Black pepper

2 tbsps Coconut oil

¼ cup Brown rice flour1 cup Almond milk Unsweetened

2 cups Cashew ricotta

Instructions

Cook pasta as directed on the box.
While pasta cooks, Add shallot, avocados, lime juice, cilantro, salt and pepper to a food processor or high powered blender. Turn on for 30 seconds. Wipe down sides and mix until smooth.
When pasta is done, drain it and while it's draining, place pot back on the stove. Add the coconut oil to the pot, and turn on medium high heat, then whisk in the flour. (You are making a roux). Whisk until golden and thick. Then slowly whisk in the milk, and bring to a simmer.
Add ricotta. Stir until all the cheese is incorporated.
Add avocado sauce from the food processor or blender and mix with the cheese sauce. When sauce is warmed through and incorporated, add pasta and stir. Serve warm, doesn’t hold well with pasta in the fridge. *Sauce can hold in the refrigerator for one week without the pasta.

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Avocado Mac’n’Cheese

Ingredients

Instructions

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