Supergreen Emerald Mac & Cheese
“Life is a combination of magic and pasta.”-Federico Fellini
Being a pasta enthusiast, eating noodles has been and will always be one of my favorite past times. It is a dish that is loved universally and packs a flavor that can't be captured in other dishes, and also serves as a great canvas for whatever you may want to experiment with when it comes to incorporating new flavor into your weeknight meals.
It's easy, versatile, and delicious so what more could you want out of a dish like this?
This dish doesn't just provide flavor and ease, but it also incorporates superfood ingredients that work for you nutritionally as opposed to not holding any real substantial nutritional value, something every meal should bring you no matter the type of cuisine or time of day.
It is gluten-free, vegan, and protein-packed, and the kicker?
It has your daily servings of greens incorporated in the creamy basil sauce and your tastebuds are none the wiser. If you are someone who finds it hard to incorporate vegetables into your daily meals this recipe is for you because eating greens should be fun and tasty. Also, no there is no rule that says vegetables have to be enjoyed in their earth-to-table state so why not enjoy them in pasta instead?
Banza pasta is my go-to for this dish, but if you are a stickler for regular old noodles swap this for your pasta of choice. I highly recommend their pasta brand because it is celiac friendly but also for those on a plant-based diet or any diet at all, these noodles are made from chickpeas which is a high protein legume that also serves as a complex carbohydrate.
For those having to be mindful of high carb or high glycemic dishes, these noodles are a great swap for your typical pantry shelf pasta.
For the super green boost, I use Moringa Powder. It is high in antioxidants and also rich in leafy green vitamins that often go amiss in our day-to-day routines. You can order from it from anywhere, I love Jimbos, my local organic grocery store because they sell it there but it is also available from Superfoods, and it can be used in many other recipes as well, so a good investment needless to say.
Supergreen Emerald Mac & Cheese
1 Box of Chickpea Pasta
2 Tbsp of Vegan Butter
1-2 Cloves of Minced Garlic
1 Tbsp of Arrowroot Powder
1 Tbsp of Oat Flour
2 Cups of Plant Milk 2 Cups of Plant Milk
1 Cup of Mixed Greens (Chopped)
1 tsp of Garlic Salt
1 tsp of Pepper
1 8 (oz) Box of Fresh Basil
1 Spoonful of Moringa Powder
Taking your Chickpea Pasta, cook according to package directions.
In a small pot, heat oil and minced garlic, then once oil is bubbly add in your arrowroot and flour, stirring until the mixture becomes pasty. Slowly add in your milk one cup at a time. Once the sauce becomes thick, remove it from heat, cover it, and set it aside.
While your pasta and sauce base is cooking, wash and cut your greens and basil, making sure to chop finely then place in a high-powered blender.
Along with your chopped greens, toss in your moringa powder, garlic salt, and pepper.
Take your thick sauce from the stove and pour it into your blender, blend on high for about 1-2 minutes. Should be creamy and smooth, along with a bright shade of green when you're finished!
Pour sauce into your drained pasta and fold it in gently, adding in any additional spices or seasonings of choice at this stage.
Top with some additional fresh basil or serve with some leafy greens, and enjoy!!