A LIGHTER MAC & CHEESE

4 servings, 30 minutes

INGREDIENTS

• 1 heaping cup cauliflower florets

• 1/2 cup full-fat ricotta (or cottage cheese or sheep’s milk cheese)

• 1/4 cup unsweetened almond or oat milk (or water)

• 1 tbsp ghee

• 1/4 tsp turmeric powder

• 1/4 tsp salt, or to taste

• 1/4 tsp black pepper

• 1/4 tsp grated nutmeg 

• 1/2 tsp Dijon mustard 

• 1 tbsp fresh chopped basil

• 10 oz gluten-free pasta (I like brown rice pasta)

• 1 tbsp grated pecorino or parmesan cheese

DIRECTIONS

1. Steam the cauliflower by adding to a large pot over medium heat with 1-2 tbsp of water. Steam until soft—about 10–12 minutes.

2. Add steamed cauliflower, ricotta, milk, ghee, salt, pepper, turmeric, nutmeg, and mustard into a blender. Blend until creamy.

3. Cook the pasta according to package directions. Strain and set aside. 

4. Pour sauce into the pasta pot, warm gently, and stir in the pasta.

5. Fold in fresh herbs and parmesan cheese. Mix well and heat until the cheese is melted (2-3 mins). 

6. Enjoy!

#kidfriendly #summer #fall #vata #pitta #onepotmeal

Notes

• This mac and cheese recipe may not be Grandma's creamiest, cheesiest, oiliest, southern home cooking mac and cheese but it is exactly as it sounds - a lighter and easier to digest mac and cheese without compromising on taste.

• Ricotta is easier to digest than most cheeses, the cauliflower in this dish lightens it up, and the basil helps the body to digest dairy.

• Option to serve this with a side of steamed kale - to really round out this meal and make it more kapha appropriate.