Vegan mac and cheese
A recipe for mac and cheese that can easily be made vegan or just with vegan bechamel sauce and regular cheese - that is up to you. We use our Pea Barista and add spinach. The recipe is for 4 people.
Ingredients
- 250 g pasta
- 2 cloves garlic
- 1 onion
- 250 g fresh spinach
- 2 tbsp olive oil
- 1 tbsp butter vegan
- 2 tbsp white flour
- 1 vegetable stock cube
- 4 dl Dryk Pea Barista
- 1 handful fresh herbs like tarragon or parsley
- 1 tsp dijon mustard
- 175 g grated cheese can be vegan
- nutmeg
- 1 dl panco bread crumbs
- salt and pepper
Instructions
- Cook pasta in salted water according to directions on the package - they have to be al dente. Drain the water.
- Chop onion and garlic and fry in olive oil on a pan on medium heat for a few minutes.
- Add spinach and let it wilt.
- Mix the vegetable stock cube with a dl of boiling water.
- Melt butter in a pot and whip in the flour. Let it fry for a few minutes to remove the taste of flour.
- Remove the pot from the heat and add the stock water while whisking until it thickens.
- Put the pot back on the heat and add the pea drink a little at a time. Makes sure it boils for a minut or two - keep whisking. It needs to be a creamy and slightly thick sauce.
- Add a handfull of the grated cheese. Taste with fresh herbs, pepper, salt, a bit on finely grated nutmeg and mustard.
- Add the pasta and spinach mixture to an oven proof dish. Pour over the sauce and top with the rest of the cheese and panco.
- Bake your mac and cheese at 215 degrees celcius of about 15 minutes until crisp and golden on top.