1 head roasted garlic
12 ounces quinoa elbow macaroni (they are gluten free and yummy)
4 Tbsp olive oil
4 cloves garlic, minced
4 Tbsp potato starch (you can also use potatoes instead)
2 cups unsweetened plain almond milk, plus more as needed
Sea salt and pepper to taste
5 Tbsp nutritional yeast
1/2 cup Parmesan cheese (if Vegan use Vegan parm substitute)
Bring roughly 10 cups water to a boil in a large pot and salt with pink himalayan sea salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions . Once fully cooked, drain and set aside.
Sauce time! Heat a large, oven-safe skillet over medium heat. Once hot, add oil and minced fresh garlic. Stir and cook for 1-2 minutes, or until light golden brown. Immediately add potato starch and whisk - cook for 1 minute.
Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, whisking constantly.
Add roasted garlic. To extract garlic, simply push up from the base and the softened cloves should come right out.
Optional: Heat oven to high broil and position a rack at the top of the oven. Broil pasta on high for 1-2 minutes (optional), or until golden brown (see photo). Watch closely as it can burn quickly.
Serve immediately. I love topping mine with an extra pinch of vegan parmesan cheese - I can never get enough of that stuff.
Leftovers keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in the microwave or on the stovetop - add extra almond milk if it's dry.