Tag diabetics

I LOOOOOOVE me a good Mac and Cheese!!!! Buttttt, my Liver and Gallbladder not so much. Plus not great for my Heart either. So I’ve experimented with lots of variations but they just never landed and honestly were so heavy on my belly. YUCK!!!

Until now…….Sweet Potato and Cherry Tomatoes!!!! The secret ingredients. With roasted orange cherry tomatoes, garlic and onion, this makes for a super low fat, extremely creamy delicious rigatoni. No heavy creams or nuts either to harm your Liver and Gallbladder. Also good for diabetics as it’s made with sweet potatoes which are high in fiber and tofu for extra protein. Which BTW you don’t even taste…..trust me!

In under 30 minutes, you’ve got yourself an irresistible pasta. Even your kids will eat it and your belly will be happy with.

INGREDIENTS:

• 2 sweet potatoes, skin removed, chopped
• 2 containers of orange or yellow cherry tomatoes – about 25 cherry tomatoes
• 4 cloves of garlic
• 1 cup of nutritional yeast
• 2 tablespoons white miso, dissolved in water
• 3 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 package of soft tofu (16 oz)
• 1/3 cup chopped italian parsley
• 1/2 yellow onion, chopped finely
• 3 cups of cooked whole wheat rigatoni pasta

INSTRUCTIONS:

Preheat your oven to 450 degrees. In a large baking dish, add the sweet potatoes, onion, garlic and cherry tomatoes. Drizzle with the balsamic vinegar, some salt and pepper. Roast for 25 minutes, stirring every 10 minutes. You’ll be drooling every time you open the oven.

Transfer the baked veggies into the blender. Add in the red wine vinegar, nutritional yeast, soft tofu and white miso. Blend until smooth and creamy. Add in some sea salt and pepper as needed.

For serving, add the sauce to your pasta. Stir well. Top with chopped parsley! Serve with optional side salad and some crusty bread!

enJOY!!!