Health Mac and Cheese

A Health Mac and Cheese

INGREDIENTS:
• 2 Small Yukon potatoes
• 1 Carrot
• 1 cup Red Lentil Pasta
• ¼ tsp Paprika
• ½ tsp Mustard
• ¼ tsp Garlic powder
• ¼ tsp Onion powder
• 3 tbsp Nutritional yeast
• ¼ tsp Turmeric
• ½ tsp Lemon juice
• 4 cups Spinach
Optional
• Salt & pepper, to taste
• ½ tsp Chili pepper flakes
• 1 tsp + 1 pinch Cumin
From The March Cover

DIRECTIONS:
1. Produce Prep—Wash the potatoes and carrot. Chop into uniform pieces, about ½-inch each.

2. In a large pot of boiling water, add potatoes and carrots until soft, about 10 minutes. Turn the heat off and remove the veggies and leave the water in the pot (you’ll need it later in step 4). Lay the carrot and potatoes on a plate or a bowl to cool for 5 minutes.
3. Meanwhile, cook the pasta in another pot according to the directions on the box.
4. Add veggies to a blender with the paprika, mustard, garlic, onion, nutritional yeast, turmeric, and lemon juice. To make it creamy, add the water you used to boil the veggies, ¼ cup at a time until smooth. Too thick? Simply add a little extra water or unsweetened non-dairy milk to thin it out.
5. Add the spinach to a serving bowl. Layer on the drained pasta and top off with creamy “cheese” sauce. Add a sprinkle of salt and pepper to taste and optional chili flakes.