Gluten-Free and Vegan! We've combined the best of both worlds with our Gluten-Free macaroni and cheese with peas recipe. It's delicious!
2 cups gluten-free elbow pasta
1 cup baby peas, frozen
1 cup almond milk or other non-dairy variety
1/2 cup nutritional yeast
1 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bring a large pot of heavily salted water to a boil. Add the macaroni and cook according to package instructions, about 9 to 11 minutes. Add the frozen peas during the last 5 minutes of cooking. Drain and return the pasta and peas to the pot.
Place the pan over medium heat and add the milk, nutritional yeast, tomato paste, garlic powder, sea salt, and pepper. Stir until well combined. Adjust seasoning to taste and serve immediately.
Store any leftovers in the fridge for up to five days.
To reheat, add a couple of tablespoons of non-dairy milk to a pot over medium heat, then stir in the mac 'n' cheese until warmed.
