vibrant spinach mac and cheese

by Kristina Sloggett

in Dinner,Gluten Free,recipes,Vegan

vibrant spinach mac and cheese

So, that Matthew McConaughey.

I have always liked him, but he has become a really good actor. Really good. Real.

Jason and I waited until the season finale of True Detective, then began watching the series. One episode after another, all in one day. Yesterday. I won’t say much for those who have not seen it – those who have? let’s discuss somewhere else! – but wow. So good. I have heard some say they were disappointed in the finish, but we both liked it.


Did you know you can make a roux out of pureed spinach, coconut oil and coconut flour?

Yeah, I am positive someone or many someones will be eye-rolling and side-eyeing my spinach roux, but that is what I am calling it.

A tasty, bright green, havarti-garlic saucy roux. For pasta to tumble into:

pasta in spinach sauce

This is more than sneaking veggies into your kids eats – this is pumping up your food to vibrant, flavorful and protein packed. Kids will love the green, too.

I have made this recipe two times in just over a week (I liked the tube shape rather than the corkscrew pasta). A little comfort food while getting our vegetables is never a bad thing.

spinach mac and cheese

You all know I am more interested in food that is Naturally Green, rather than foods that are traditionally associated with St. Patrick’s Day. I mean, I do love my Reuben Rolls with Homemade Thousand Island, but those aren’t even green.

Green is the color my food wears today! Are you wearing green today?

vibrant green mac and cheese

vibrant spinach mac and cheese

YIELD: 2 servings

dairy, egg, soy, gluten and cheese free, vegan


1/4 cup water
4 cups fresh baby spinach
1 tablespoon coconut oil
1 tablespoon coconut flour
5 ounces havarti cheese (vegan), cubed
1 garlic clove, minced
black pepper and sea salt, to taste
2 servings gluten free pasta noodles


Cook pasta according to package directions.

In blender, combine water and a small part of the spinach (about a quarter of the amount), blend to liquid. Continue adding spinach while blending, until all spinach is blended and pureed. Set aside.

In saucepan over medium heat, melt coconut oil. Whisk in flour to a smooth roux, reduce heat to low. Slowly add spinach puree, whisking constantly to a sauce. Add cubes of cheese and garlic, stir as cheese melts into a sauce. Season with pepper and sea salt. Fold in cooked pasta, coating completely with the vibrant green cheese sauce. Serve immediately.

vegan spinach mac and cheese

Happy St. Paddy’s Day!

Did you watch / are you watching True Detective?


I shared this recipe with Healthy Vegan Fridays.


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