Ingredients:
- 1 pound gluten free elbow macaroni
- 3 tablespoons olive oil
- 1/3 cup Bob’s Red Mill gluten free all-purpose flour
- 1 1/3 cup mashed cooked peeled sweet potato, (about 1 medium sweet potato)
- 3 ½ cups unsweetened almond or coconut milk
- 2 teaspoons sea salt
- Fresh black pepper
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon coconut aminos or tamari sauce
- 1 teaspoon lime juice (optional)
- 2 to 3 teaspoons chopped fresh rosemary. If you don’t have fresh rosemary you can add thyme or just add a teaspoon or so of dried Italian seasoning.
- You can add cooked chicken or ground beef to amp up the protein content or if you just want to make it go a little further.
Instructions:
- To cook sweet potato: Peel and cut sweet potato into 2 inch chunks. Add to a pot, cover with water and bring to a broil. Turn heat to medium-low and cook until sweet potato becomes soft. Approximately 15 minutes. Mash and set aside 1 1/3 cup. Alternatively, you can roast the sweet potato which is my preference. It adds a depth of flavor you don’t get with boiling.
- Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.
- Meanwhile, in a large saucepan, make a ‘paste’ by whisking the olive oil and flour over medium heat for 3 to 5 minutes. It will become clumpy.
- Add mashed sweet potato, milk, salt, pepper, garlic, mustard, coconut aminos, and lime juice to the saucepan and bring to a slight boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens, 3-5 minutes.
- Whisk until smooth. Some sweet potato chunks may remain. This is fine.
- Add rosemary and combine.
- Add cooked pasta to the large saucepan and mix well until all ingredients are combined.
- Adjust seasonings to taste.
- Optional – place pasta and meat (if using) in a 9×13 pan (lined with parchment paper) in a 400-425 degree oven (mine runs hot so I use 400 degrees) for approximately 10-15 minutes or until lightly browned and bubbly.
