Creamy Mac n' Cheese

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.

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.

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.

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.

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.

Once the mozzarella is slightly melted, remove from the oven and serve creamy mac n’ cheese family style.