| 9 | 15 | 208 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 1 cup | Elbow macaroni dry, gluten free (Brown rice noodle) |
| 1 small potato | Sweet potato (chopped) |
| 1/2 cup | Almond milk, unsweetened (or alternative lactose-free/dairy free milk of choice) |
| 1/4 tsp | Yellow mustard |
| 3 tsp | Lemon juice |
| 1 tbsp | Nutritional yeast (1-2 tbsp) |
| 1 tsp | Olive Oil, Extra Virgin |
| 1/2 tsp | Garlic powder |
| 1 pinch | Salt and pepper (to taste) |
Step 1: Steam sweet potato for 10 minutes or until tender.
Step 2: Follow directions on the box to cook pasta until it’s tender, not mushy. Then drain, cover, and set aside.
Step 3: Once the sweet potato is tender, add to blender with almond milk, lemon juice, mustard, nutritional yeast, olive oil, and garlic powder. Mix well.
Step 4: Add sweet potato mixture to pasta, heat over medium-high heat for 3 minutes or until hot, and serve!
| Milk Alternative | 0.2 |
| Vegetables | 0.8 |
