Greek Mac and Cheese
Ingredients
- 1 lb grape tomatoes
- 1 tablespoon plus 2 teaspoons olive oil
- 1 teaspoon salt
- 12 oz gluten free macaroni
- 1/2 red onion, diced
- 6 cloves garlic, chopped
- 3 tablespoons vegan butter (Earth Balance)
- 3 tablespoons gluten free flour (Bob's Red Mill)
- 2 1/2 cups flax milk (or any non-dairy milk)
- 3 tablespoons nutritional yeast
- 1 cup frozen spinach, thawed and drained
- 1 cup kalamata olives, chopped
- Salt and pepper to taste
- Fresh lemon juice
- Vegan feta (Violife)
Preparation
Preheat the oven to 400 degrees Fahrenheit. Cut the grape tomatoes in half then put them on a large sheet pan. Drizzle with the 1 tablespoon of olive oil and the 1 teaspoon of salt. Toss together to coat the tomatoes. Roast the tomatoes for 15-17 minutes or until juicy and a bit brown.
In the meantime, cook the pasta according to package directions.
Now, make the cheese sauce. Heat the remaining 2 teaspoons of olive oil in a large non-stick skillet on medium high.
Add the red onion and garlic. Saute for about 3-5 minutes or until the onion is translucent.
Then add the vegan butter to the skillet. Stir it into the garlic and onions. Once it's melted, add the flour and stir together to make a roux. Simmer for another 1-2 minutes.
Next, pour the non-dairy milk into the skillet and whisk to combine and make sure there are no lumps. Then whisk in the nutritional yeast, and a few pinches of salt and pepper. Reduce heat to medium low. Simmer the sauce, whisking frequently until it is nice and thick, 2-3 minutes.
Then add spinach, olives, cooked pasta, and tomatoes to the sauce and stir to combine. Add some fresh lemon juice if desired. Serve with vegan feta on top if you wish!