Mac and Cheese With Mushrooms, Peppers, and Spinach

This dairy-free mac and cheese is everything you love about homemade mac and cheese. The sauce is rich, creamy, not too thin, and not too thick; it's just right. The addition of vegetables, especially mushrooms and bell peppers cooked in plenty of spices, amplifies the flavors even more.

MAC AND CHEESE WITH MUSHROOMS, PEPPERS, AND SPINACH [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE MAC AND CHEESE:

• 1 medium onion, sliced
• 2 cups bell peppers, sliced
• 2 cups Baby Bella mushrooms, sliced
• 6 cups fresh spinach or spinach blend
• 6 garlic cloves, chopped
• 2 tablespoons olive oil
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon your favorite spice blend
• 1 teaspoon chipotle powder
• A few dashes of black pepper
• 1/2 teaspoon smoked paprika
• 1 1/2 cups gluten-free pasta

FOR THE CHEESE SAUCE:

• 1 tablespoon vegan butter
• 1 tablespoon rice flour
• 1 1/2 cups almond milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 4 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

PREPARATION

1. Slice up the vegetables and chop the garlic. Heat the olive oil on medium-low in a large non-stick pan.
2. Add the seasonings and sauté for 2-3 minutes to release their flavors. Add the garlic and sauté for about 2 minutes. Add the rest of the vegetables, one at a time, and sauté for about 5 minutes after each addition (onions, then peppers, etc…) Set aside.
3. To make the sauce, melt the vegan butter in a small saucepan over low heat.
4. Whisk the flour and milk together in a small bowl. Stir the milk mixture into the saucepan and add the rest of the ingredients. Turn the heat up a little and cook and stir for about 5 minutes, or until the sauce starts to thicken. Set aside.
5. Boil a few quarts of water and cook the pasta according to package directions. Drain and stir into the sauteed veggies. Stir in the sauce. Heat on low for a few minutes before serving.

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