Feta Spinach Mac & Cheese
This vegan Feta Spinach Mac & Cheese is creamy, comforting a delicious. Made with vegan feta & pesto and topped with breadcrumbs!
Ingredients
- 1 pound pasta shells I used calamarata
- 4 tablespoons vegan butter
- 2 tablespoons flour
- 1 cup non-dairy milk unsweetened
- 1/2 cup non-dairy cream I used Ripple
- 1 cup broth I used vegan chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 7 ounces vegan feta separated, I used Trader Joe's
- 4 ounces vegan cream cheese I used Kite Hill
- 2 tablespoons vegan pesto plus more for topping
- 8 ounces frozen spinach thawed and drained
- 6 butter crackers crumbled, like Ritz
Equipment
Instructions
- Bring a large pot of water to a boil and preheat the oven to 400 degrees. Cook the pasta until al dente and drain. Place the empty pot back on the stove over medium heat.
- Melt the butter and slowly add the flour, whisking continuously. Once smooth and bubbly, slowly pour in the milk, cream and broth. Bring to a slow boil, then whisk in the dry seasonings, 6 ounces of the vegan feta, the vegan cream cheese and pesto. Stir in the spinach and turn off the heat. Pour in the cooked pasta and stir to combine.
- Spray the baking dish with non-stick spray and transfer the pasta. Top with the crumbled crackers, remaining feta and some more pesto. Place in the oven and bake for 15 minutes. For a crispier topping, broil for a couple more minutes.
- Remove from the oven and serve hot.
Video
Calories: 437kcal, Carbohydrates: 52g, Protein: 15g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 598mg, Potassium: 330mg, Fiber: 4g, Sugar: 5g, Iron: 2mg
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