Ingredients

For 4 servings:

• 2 cups Brown Rice Macaroni (dry)
• 2 Sweet Potato (small, peeled, cubed)
• 1/2 Yellow Onion (medium, roughly chopped)
• 2 Garlic (cloves, roughly chopped)
• 1/4 cup Vegetable Broth (divided)
• 1/4 cup Unsweetened Almond Milk
• 1/4 cup Nutritional Yeast
• Sea Salt & Black Pepper (to taste)

Directions

1. Cook the brown rice pasta according to the package directions. When finished cooking, strain and run under cold water immediately to prevent from overcooking. Set aside.
2. In a large pot, add the sweet potato and just enough water to cover them. Bring the potatoes to a simmer over medium-high heat. Reduce the heat and cook for eight to ten minutes or until they are fork-tender. Drain and add them to a blender and set aside.
3. While the potatoes are cooking, add the onions, garlic, and half of the broth to a pan. Sauté for three to five minutes or until the onions have softened. Add some more broth or water if needed.
4. Add the onions to the blender along with the rest of the vegetable broth, milk, nutritional yeast, salt, and pepper. Blend until smooth.
5. Pour the sweet potato sauce into the pot of cooked macaroni and mix to combine. Divide evenly between bowls. Season with additional salt and pepper if needed. Enjoy!

Nutrition

For 1 serving:

• Calories = 310
• Fat = 2g
• Carbs = 61g
• Protein = 10g

Notes

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is equal to approximately 1 1/2 cups.
• No Almond Milk: Use another unsweetened milk alternative.
• More Flavor: Add dried oregano, rosemary, and/or thyme to the sauce.
• Additional Toppings: Top with chili flakes or hot sauce.

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