Ingredients 16.0z ( 450 gr) rigatoni pasta ( I used quinoa pasta) 1/4 cup coconut oil 2 garlic cloves, minced or pressed 1/4 cup oat flour 2 1/2 cup oat milk (I use Provamel) 8.0z (225 gram) vegan herb cream cheese 1 tsp mustard Pinch of black pepper Pinch of garlic powder Pinch of Himalaya salt Fresh Parsley, washes, drained & chopped Dry red chili flakes 1 tsp nutritional yeast How to 1. Cook the pasta according to package. 2. Meanwhile add coconut oil to a medium sauce pan, add the minced garlic and sauté for a couple of seconds. 3. Add the oat flour and whisk until smooth. 4. Stir in the oat milk, whisking constantly. Once the sauce becomes thick, add the herb cream cheese and whisk until smooth. 5. Add the mustard and the dry ingredients to your taste. 6. Add the pasta to sauce and stir until combined. 7. Garnish the mac n’ cheese with the chopped parsley en dry red chili flakes & enjoy! Bon appétit!