Guilt-Free Comfort Food

Ingredients

  • 1 lb grape tomatoes
  • 1 tbsp + 2 tsp olive oil
  • 1 tsp salt
  • 12 oz gluten free macaroni
  • 1/2 red onion, diced
  • 6 cloves garlic, chopped
  • 3 tbsp @earthbalance vegan butter
  • 3 tbsp gluten free flour (i used @bobsredmill)
  • 2 1/2 cups flax milk (but you can use any non-dairy milk) * 3 tbsp nutritional yeast
  • 1 cup frozen spinach, thawed and drained
  • 1 cup kalamata olives, chopped
  • salt and pepper to taste
  • fresh lemon juice
  • vegan feta, i used violife

Preparation

  1. Preheat the oven to 400° f

  2. Cut the grape tomatoes in half then put them on a large sheet pan

  3. Drizzle with the 1 tbsp of olive oil and the 1 tsp of salt

  4. Toss together to coat the tomatoes

  5. Roast the tomatoes for 15-17 minutes or until juicy and a bit brown

  6. Now, make the cheese sauce

  7. Heat the remaining 2 tsp of olive oil in a large non-stick skillet on medium high

  8. Add the red onion and garlic

  9. Saute for about 3-5 minutes or until the onion is translucent

  10. Then add the vegan butter to the skillet

  11. Stir it into the garlic and onions

  12. Once it's melted, add the flour and stir together to make a roux

  13. Simmer for another 1-2 minutes

  14. Next, pour the non-dairy milk into the skillet and whisk to combine and make sure there are no lumps

  15. Then whisk in the nutritional yeast, & a few pinches of salt and pepper

  16. Reduce heat to medium low

  17. Simmer the sauce, whisking frequently until it is nice and thick

  18. Minutes

  19. Then add spinach, olives, cooked pasta, and tomatoes to the sauce and stir to combine

  20. Add some fresh lemon juice if desired

  21. Serve with vegan feta on top if you wish!

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