This is a really simple, basic recipe to have in your repertoire of things to go with pasta. Served raw or cooked, the whole mac ‘n’ cheese concept has a feelgood factor that’s hard to beat. Unless, of course, there is chocolate involved…
Makes enough for 4 servings:
300g (dry weight) gluten free pasta/ 2 courgettes (aka zucchini) made into ribbons with a Y-shaped peeler
ground cashews- oops, forgot to write down the amount, so grind about 200g and add last, stopping when you get that thick “cheese sauce” consistency. I’ll add the amount next time I make this.
1 1/4 tabs salt
- Cook the pasta/ make the ribbons.
- Meanwhile, make the sauce by whisking the ingredients together and mixing with the cooked pasta.
- You can also sprinkle yeast flakes on top for extra cheesiness.