A clever twist on a family favourite that's packed with veg, this vegan, dairy-free mac'n'cheese is as comforting as it is delicious. A good way to sneak more greens into your diet.
2 cups baby spinach
1 cup pasley
100g elbow or shell pasta
1 1/2 cups almond milk (room temperature)
2 tbsp vegan butter
3 tbsp all-purpose flour
1/2 cup nutritional yeast flakes
Salt & pepper, to taste
Bring a pot of water to a boil. Add spinach and parsley, blanch for 1 minute. Remove and place in a bowl of ice water. (Keep the blanching water to cook pasta.)
Drain spinach and parsley. Wrap in paper towels and squeeze out excess moisture.
Place in a blender and puree. Set aside.
Cook pasta according to packet instructions. Drain and place back in pot, set aside.
In a medium saucepan, heat butter over medium heat.
Add flour and whisk to incorporate. Continue whisk and cook for 2 minutes, or until mixture bubbles.
Add milk slowly, whisking constantly.
Add green puree and mix well. Add salt and pepper to taste.
Turn heat to low, cook until sauce thickens, about 5 to 6 minutes, stirring frequently.
Remove from heat. Stir in nutritional yeast, until incorporated and smooth.
Add pasta to sauce, toss well, add more almond milk if needed and serve right away.