Creamy Broccoli and Red Pepper Macaroni
Serves 4
Ingredients
- 2 cups gluten-free macaroni noodles
- 1 tsp coconut oil
- 1 red bell pepper, seeds and ribs removed, diced
- 1 cup broccoli florets
- 1-2 Tbsp water
- Sea salt, to taste
- Black pepper to taste
- 1 Tbsp lemon juice
- 3/4 cup water
- 1 Tbsp coconut oil
- 1 Tbsp nutritional yeast
- 1 cup cashews, soaked
- 1 clove garlic
- 3/4 tsp sea salt
- 2-3 drops liquid smoke
Bring large pot of water to a boil. Add noddles and cook according to manufacturer's instructions.
Blend together all sauce ingredients until smooth and set aside. While noodles cook, place coconut oil in a skillet heated to medium and add diced red bell pepper. Stir often for 5-7 minutes. Add broccoli and water to skillet, stir, cover, and steam for 3-5 minutes. Remove from heat.
Return to the noodles. If they've finished cooking, drain and rinse and return them to the pot. Mix together cooked and rinsed noodles, veggies, and sauce over medium heat. Season with more salt and black pepper to taste if necessary.
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