The classic mac and cheese goes green and vegan!
This recipe is perfect for those days when you just need a bowl of pasta covered in a creamy sauce, but still want to get some veggies in. As with all pasta dishes, leftovers make the perfect ready-to-go lunch – even if you’re enjoying it from your kitchen table and not the office – so hello first Lunch Box Club of the year!
mac + greensPrint This
- 1 head broccoli, cut into florets
- 2 tbsp extra virgin olive oil
- 1 large leek, sliced
- 2 garlic cloves, crushed
- 250g dried macaroni pasta [or pasta of choice]
- 2 large handfuls fresh spinach
- 2 tbsp almond flakes
- Handful fresh basil, to garnish
- FOR THE 'CHEESE' SAUCE
- 1 1/2 tbsp soy sauce
- 240ml oat milk
- 2 pinches ground nutmeg
- 70g dairy-free grated cheese
- 230g silken tofu
- 1/2 tsp Italian seasoning
- 1 tsp plain or wholemeal flour
Begin by preheating your oven to 180c. Scatter the broccoli florets onto a baking tray and drizzle over 1 tbsp of olive oil. Place in the oven to roast for 20 minutes.
Whilst the broccoli is cooking, boil a pan of water and add the pasta. Cook as per the packet instructions. Drain and rinse with cold water.
Meanwhile, in a large pan on a medium heat, add the remaining olive oil along with the sliced leek. Cook for a few minutes before adding the garlic.
In a blender, add the silken tofu, soy sauce, oat milk, nutmeg, and Italian seasoning. Blend until completely smooth.
Add it to the pan with the leeks and then add the grated cheese, flour, and fresh spinach. Combine and keep stirring until the sauce thickens and spinach wilts.
Stir through the cooked broccoli and pasta and then serve with the almond flakes and fresh basil.