Creamy Mac n' Cheese and Greens

Creamy Mac n' Cheese

and Greens

GET RECIPES DELIVERED
dinner

Spinach and green peas are packed with protein. In this meal, we stir them into a creamy yet light sauce, thickened with arrowroot starch, which is naturally grain-free. If you’d like to skip using a broiler, the vegan mozzarella cheese can be stirred into the sauce instead of baked on top. You’ll save time without skimping on flavor.

Comfort Foods Spring Recipes Winter Recipes Fall Recipes High-Protein Gluten-Free Beans/Legumes Leafy Greens Nuts Pasta Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
680
FAT
24g
CARBOHYDRATES
92g
PROTEIN
43g

MAIN INGREDIENTS

  1. 6 oz Banza® elbow pasta
  2. 2 cloves garlic
  3. 2 tbsp arrowroot starch
  4. 8 oz almond milk
  5. 1 lemon
  6. 1 packet dijon mustard
  7. 3 tbsp nutritional yeast
  8. ¼ cup vegan parmesan cheese
  9. 5 oz baby spinach
  10. 1 cup green peas
  11. ¼ cup vegan mozzarella
  12. 1 tbsp + 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
Allergens: Tree Nuts, Soy

TOOLS

  • Large pot
  • Large nonstick skillet
  • Blender
  • 8x8 baking dish

INSTRUCTIONS

1
Set the stage
Rine and dry the produce. Place a large pot of salted water on to boil. Once the water comes to a boil, add the Banza® elbow pasta, stir, and cook until al dente, about 4 to 6 minutes. Drain; do not rinse. Peel and mince 2 cloves garlic.
2
Start your sauce
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the minced garlic and cook until fragrant and slightly toasted, about 1 to 2 minutes. Add the arrowroot starch and whisk continuously for 1 minute.
3
Finish your sauce
Slowly whisk in the almond milk and cook for another 2 minutes, stirring frequently. Carefully transfer sauce to a blender. Add the juice from the lemon, the dijon mustard packet, nutritional yeast, parmesan, and a pinch of salt and pepper. Blend sauce until smooth.
4
Wilt the spinach
Rinse, dry, and return the skillet to medium-high heat with 1 tsp olive oil. Add the baby spinach and cook until just wilted, about 2 minutes. Season with salt and pepper and transfer to a plate.
5
Put it all together
Set the oven to broil on low. Return the sauce to the large skillet over low heat and bring to a simmer. Stir in wilted spinach, green peas, and cooked elbow pasta. Season with salt and pepper and transfer to an 8 x 8 baking dish. Top with the mozzarella and broil until cheese melts slightly and sauce is bubbly, about 3 to 4 minutes.
6
Serve
Once the mozzarella is slightly melted, remove from the oven and serve creamy mac n’ cheese family style.