The flavor and creaminess of this pasta dish makes it a hit! Mushrooms and spinach add extra nutrients, but if these aren’t popular in your house feel free to swap in other veggies. Chopped peppers and green peas can offer a tasty twist.
This dish can be made with any noodles. When going the grain route, make sure it’s 100% whole grain. There’s also great legume-based noodles on the market. Some of our go-to’s are:
- Food for Life Sprouted Grain Pasta
- Life-G-Free Brown Rice & Quinoa
- Lunberg Brown Rice Pasta
- Pastariso Products Brown Rice Pasta
- Quinoa Corp. Quinoa Pasta
- Tolerant Food Red Lentil Pasta
- ANcient Harvest Red Len & Quinoa
- Barilla Legume Pasta
- Banza Chickpea Pasta
The Creamiest Dairy-Free Mac N Cheese
- Fill a medium sauce pan half full with water and add pinch of salt. Bring water to a boil and add pasta. Cook uncovered until noodles are tender (7-10 minutes). Strain water out and place noodle back in sauce pan. Cover to keep warm.
- In a nonstick skillet heat 2 tablespoons of vegetable broth over medium/high heat. Add sliced mushrooms and cook for 3 minutes or until soft. Add spinach and cook for 1 additional minute. Remove from heat, cover and set aside.
- In a small sauce pan heat soy milk over medium heat. Once hot, add flour and whisk for 2 minutes to combine. Decrease heat to low and continue whisking until sauce thickens (~5 minutes).
- Remove sauce from heat and add nutritional yeast, garlic powder, chili powder, smoked paprika, turmeric, and salt. Whisk until everything is incorporated and smooth.
- Add sauce, mushrooms and spinach to pasta and stir to combine. Add more soy milk if needed and serve immediately.