Who doesn't love a cheezy pasta meal? What if I told you this recipe was vegan, using the new LeGrand Mac n Cheeze sauce! Texture is extra creamy, combined with the cauliflower sauce!
INGREDIENTS
500g pasta of choice
1 cup mushrooms, sliced
2 cups spinach
2 cups cauliflower, cut into florets
1 1/2 cup vegetable broth
2 cloves garlic
1/3 cup non-dairy milk
1 tsp garlic powder
1 tsp italian seasoning
Salt and pepper
Olive oil for cooking
1 bag of LeGrand Mac n Cheeze Sauce
STEPS
1. In a pot, cook the cauliflower florets in salted water until tender, then discard the water.
2. In another pot, cook pasta.
3. Once the cauliflower is fork-tender, transfer it to a high-speed blender with the vegetable broth, garlic, milk, spices, salt and pepper. Blend until smooth.
4. Heat oil in a pan and sautee the mushrooms over medium heat for about 5 minutes. Add spinach and cook another 1-2 minutes. Reserve.
5. In a large baking dish, pour the pasta, cauliflower sauce and mushroom mixture. Stir to combine.
6. Pour the LeGrand cheeze sauce on top. Bake at 400°F for 20 minutes & enjoy!
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