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
Preheat the oven to 400° f
Cut the grape tomatoes in half then put them on a large sheet pan
Drizzle with the 1 tbsp of olive oil and the 1 tsp of salt
Toss together to coat the tomatoes
Roast the tomatoes for 15-17 minutes or until juicy and a bit brown
Now, make the cheese sauce
Heat the remaining 2 tsp 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, & a few pinches of salt and pepper
Reduce heat to medium low
Simmer the sauce, whisking frequently until it is nice and thick
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!