Creamy Corn Mac & Cheese

Heat a large pan over medium heat. Spray with avocado oil and add the onion and garlic. Sauté for 4-5 minutes or until the onion is translucent.

Add the sweetcorn (steamed in the microwave) and season with garlic powder, salt, and pepper. Cover with a lid, leaving it undisturbed for another 4-5 minutes.

Remove the lid and let it cook uncovered for another 6-7 minutes or until the corn has browned.

Bring the bone broth to a boil in a small pot. Add the pasta and stir. Cook until 2 minutes before al dente, then add the frozen edamame and cook for another 2-3 minutes (the cold edamame may slow the cooking time).

Drain the pasta and reserve the leftover bone broth.

In a large bowl, combine the sautéed corn, cottage cheese, nutritional yeast, garlic powder, Italian seasoning, and more salt & pepper to taste. Add reserved bone broth to thin the sauce and blend with an immersion blender until smooth.

Pour the sauce into the large pan and heat over medium-low heat, adding bone broth as needed. Add the drained pasta and edamame and stir.

Sprinkle in the grated parm and stir again until combined.

Plate the pasta with red chili flakes and more freshly grated parm.