Green Mac and Cheese

Green Mac and Cheese {Vegan}

Servings 6
Author Veg Life Staff


  • 1/2 Lb Campanelle Pasta
  • 1-1/2 C non-dairy Milk I use Almond Milk
  • 1/2 C packed fresh Spinach
  • 1-1/2 Tbl vegan Margarine
  • 1-1/2 tablespoons Flour
  • 1 C vegan Parmesan
  • 1 C Broccoli florets
  • 1/2 cup Peas


  • Preheat oven to 350° F.
  • Cook pasta in salted water for about 2 minutes less than package directions in a large pot.
  • Drain the pasta reserving about half a cup of that starchy pasta water.
  • Meanwhile, in a blender or food processor on high speed, blend the spinach with the milk until smooth.
  • In the same large pasta pot, melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to create a roux. Slowly whisk in the milk mixture and bring to a boil.
  • Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
  • Add reserved pasta water and cheese and whisk until melted.
  • Microwave the broccoli until slightly tender to give it a bit of a head start.
  • Stir in the pasta, broccoli and peas gently mixing until combined.
  • Transfer to a greased baking dish and top with a spinkle of parmesan (we used individual portion baking dishes) and bake for 20 minutes. Pasta should be set.