I love the garlic taste!

You can use any type of gluten-free pasta or regular pasta if gluten-free is not a concern.


  • 12 ounces elbow pasta, cooked, drained, and placed in a large mixing bowl
  • 1 cup frozen petite peas
  • 1 medium onion, diced, and cooked in a nonstick frying pan until caramelized
  • ¼ cup (rounded a bit) arrowroot powder (or white flour if gluten it not an issue)
  • ½ tsp ground turmeric
  • 1Tbsp unsalted poultry seasoning
  • 2 Tbsp nutritional yeast (not "Brewer's" yeast)
  • 6 gloves of garlic sliced or minced
  • 1 head of roasted garlic (or equivalent in purchased roasted garlic)
  • 2 cups unsweetened almond or other plant-based milk
  • 1 tsp avocado or olive oil
  • ¼ tsp sea salt or NoSalt
  • ¼ tsp ground pepper
  • ½ cup any type non-dairy parmesan cheese, if desired


Place oil in a frying pan over medium heat. Add minced garlic and cook until light brown, stirring frequently. Add arrowroot powder and cook for one minute, whisking as it cooks.

Whisk in almond milk and cook for 2-3 minutes, stirring frequently.

Pour milk mixture into a blender. Add roasted garlic, onions, and all seasonings .Blend until smooth and creamy. 

Pour over pasta and stir until coated. Add more almond milk 2 Tbsp at a time to desired consistency.

Cook 1 cup frozen petite peas in ¼ cup vegetable broth until soft. Fold into macaroni mix. .

Pour mixture into greased casserole dish. You may sprinkle grated cheese on top, if desired, and/or a sprinkling of sourdough or gluten-free bread crumbs. .

Place casserole in oven preheated to 350o F 20-30 minutes until heated through.


Remove from oven, place casserole on table, and spoon macaroni onto plates.

Keeps in the refrigerator for 2-3 days, if there any leftovers (there’s never been enough to trying freezing them). Reheat in a sauce pan  with 1-2 Tbsp of almond milk.