Vegan Sweet Potato Mac n' Cheese with Leeks and Spinach
Creamy and delicious, this Vegan Sweet Potato Mac n' Cheese with Leeks and Spinach is packed with flavour. This medley of flavours and textures is a spoonful of happiness and a great way to spruce up your mac n' cheese recipe.
Course Lunch, Main Course
Servings 4servings
Author Two Market Girls
Ingredients
300guncooked pasta
1cupdiced sweet potatoes
1tspolive oil
1/2tspnutmeg
1tspliquid smoke
1/4cupvegan butter
150gleeksthinly sliced
3clovegarlicsliced
1-2tspchili flakes
1/4cupall purpose flour
1.5cupsnon-dairy milk
1tbspbouillon paste
1tbspmiso paste
1.5cupsshredded mozzarella
2cupsspinach
salt + pepperto taste
Instructions
Preheat oven to 400F and line and baking sheet.
Place the squash on a baking sheet. Drizzle with olive oil and liquid smoke, and season with salt, pepper, and nutmeg. Bake for 20 minutes or until fork tender.
Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package until al dente. Reserve 1 cup of pasta water, drain and set aside.
Heat the same pot over medium-heat, cook the leeks and garlic with vegan butter until softened – about 5-7 minutes. Season with salt, pepper, and chili flakes. Sprinkle in all-purpose flour and cook for 1 minute, stirring constantly. Add non-dairy milk, bouillon paste, and miso paste – stir until combined. Bring to a boil, then simmer for about 5 minutes. Add shredded cheese and stir until all the cheese is melted and you have a creamy cheesy sauce.
Add cooked pasta, sweet potatoes, and spinach to the cheesy sauce and stir to combine and to wilt the spinach.