Since St. Patrick's Day is just about seven days away, I figured I should share a green dish! No green eggs and ham – simply some simple, mushy noodles that get their green shading from new spinach.
I realize I've referenced that macaroni and cheddar is dependably a most loved here – my most seasoned child cherishes the exemplary orange macintosh and cheddar. I've as of late begun making a white sauce with crisp spinach mixed in, and I'm glad to report that it's a major hit! He cherishes it the same amount of as the great formula.
This is excessively easy to make – you basically add new spinach to the mushy sauce, and after that mix everything up with an inundation blender. When the sauce is prepared, include your hot pasta, blend, and serve! This delightful pasta is additionally extremely tasty with the option of flame broiled chicken.
- one 12 ounce box gluten free penne
- 3 Tablespoons vegan buttery spread
- 3 cups Daiya mozzarella shreds
- 1 teaspoon garlic powder
- 1 1/2 cups non-dairy milk
- 1 teaspoon salt
- 1/3 teaspoon pepper
- 3 handfuls fresh spinach
Instructions
- Cook the pasta according to package directions.
- While the pasta cooks, make the sauce. Melt the vegan buttery spread in a large pot. Add the Daiya cheese mozzarella shreds, salt, pepper, garlic powder, and non-dairy milk. Cook over medium heat, stirring often.
- Once the cheese is melted and the sauce is smooth, add the spinach. Stir until the spinach wilts.
- Remove the pan from the heat and blend the sauce using an immersion blender.
- Add the cooked and drained pasta to the cheesy sauce. Stir well to coat. Season with more salt and pepper if desired. Serve immediately.
Read more our recipe Bacon Avocado Chicken Salad with Lemon Vinaigrette #vegan #recipevegetarian
0 Komentar