Vibrant Spinach Mac and Cheese – a combination of classic comfort food with vibrant protein packed flavor! This colorful mac brings the veggies you crave!
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:
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.
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 Spinach Mac and Cheese
YIELD: 2 servings (easily doubled)
dairy, egg, soy, gluten and cheese free, vegan
INGREDIENTS:
1/4 cup water
4 cups fresh baby spinach
1 tablespoon coconut oil
1 tablespoon coconut flour
5 ounces havarti cheese (vegan), cubed (or your favorite vegan cheese sauce)
1 garlic clove, minced
black pepper and sea salt, to taste
2 servings gluten free pasta noodles
INSTRUCTIONS:
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.
Happy St. Paddy’s Day!
printable Vibrant Spinach Mac and Cheese recipe:
- ¼ cup water
- 4 cups fresh baby spinach
- 1 tablespoon coconut oil
- 1 tablespoon coconut flour
- 5 ounces havarti cheese (vegan), cubed (or your favorite vegan cheese sauce)
- 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.
Kirsten says
May 11, 2015 at 7:40 amKristina,
The color of this mac and cheese looks so vibrant. Well done–I can imagine the satisfaction of a bowl of comfort food combined with the fresh flavors.
And we just watched Interstellar–agreed on MM.
Arman @ thebigmansworld says
May 11, 2015 at 4:04 amoh my words.
The hulk wants his green shirt back. And I would like this in my stomach. With a side of roasted onion salad 😉
Kristina Sloggett says
May 11, 2015 at 7:47 amright? between Hulk and Popeye, I have everyone covered. Mmm spinach, in comfort food form. I am making that salad AGAIN this week, for an party we are going to. It really IS going to be my Summer Salad, I think…
DiRon says
May 17, 2014 at 11:10 pmThis recipe is delicious and simple. I was looking for a sauce to do with the spinach in my garden since there’s only so many salads and smoothies I can do. I made this today and it was soooo good. I used einkorn flour instead of coconut flour and parmesan instead of havarti. This recipe is versatile to fit any lifestyle and I will definitely be making it again, thanks!
Kristina Sloggett says
May 18, 2014 at 12:22 pmSO HAPPY you enjoyed it, DiRon! 🙂 Kristina
Sue says
May 4, 2014 at 1:10 pmDo you have to use coconut flour ?
Kristina Sloggett says
May 5, 2014 at 9:20 amhi Sue; an all purpose flour would work also; flour is used as a thickener, I imagine many flours would work here.
Clotilde/Craftybegonia says
March 31, 2014 at 10:37 pmHi, I am too. Glad to “meet” you and to find your savory cooking!
Clotilde/Craftybegonia says
March 28, 2014 at 4:20 pmThat looks so good and inventive! Thanks for sharing the recipe. By the way, I’m visiting your via Healthy Vegan Fridays. Wish you the best with your adventures in vegan cooking!
Kristina Sloggett says
March 31, 2014 at 9:14 amhello Clotilde! thanks for visiting, I am loving meeting folks from HVF! have a great week! Kristina
Suzanne @ hello, veggy! says
March 22, 2014 at 2:33 pmVegan havarti?! I didn’t know it existed!! Thanks so much for linking up with HVF 🙂
Tracy Litterer says
March 18, 2014 at 7:57 pmEnded up going out for St. Patrick’s Day, so made this today – so so good!
Kristina Sloggett says
March 18, 2014 at 9:23 pmawesome, so happy you liked it Tracy!
spabettie mom says
March 18, 2014 at 2:56 pmThis looks awesome….also I know you are working on that ‘special’ mac n’ cheese we had the other day…..you must make that vegan….yumo
Kristina Sloggett says
March 18, 2014 at 9:24 pmYES, and I already have a really good idea for it too – you’ll come over next week and I’ll make us lunch! xxo
spabettie mom says
March 19, 2014 at 4:24 amPick a date….I’m there……(already drooling)..hee hee
Kristina Sloggett says
March 19, 2014 at 6:55 amYAY!
Katie @ Produce on Parade says
March 18, 2014 at 11:47 amHaha this mac and cheese is awesome. OMG where on Earth are you finding vegan Havarti ??? I would die! Alaska doesn’t offer much in the way of vegan cheeses. Boo 🙁
Kristina Sloggett says
March 18, 2014 at 9:25 pmshoot, sorry about that – do you not have access to Daiya cheese? hmmm… perhaps I can send you some!!
Laura @ Sprint 2 the Table says
March 17, 2014 at 2:26 pmIt’s so pretty! And it’s the color of the shirt I’m wearing right now. You’re so fancy with your roux. 🙂
Kristina Sloggett says
March 18, 2014 at 9:26 pmhee hee, thanks for calling it roux 😉
Eileen says
March 17, 2014 at 10:47 amMan, I don’t know if I own more than one green item of clothing, and it certainly didn’t occur to me to wear it today–especially since I can make up the difference by eating all the greens in the land. 🙂 This mac and cheese sounds fantastic–super vegetable love!
Kristina Sloggett says
March 18, 2014 at 9:28 pmI have a brand new pair of Kelly green pants!! I just bought them, after literally years of looking (okay, I must not have been looking very hard), but yes, I have wanted a pair of green pants for a while now… VERY happy about that 😉
Jolene says
March 17, 2014 at 9:40 amoh em GEE I want this!!!!
Kristina Sloggett says
March 18, 2014 at 9:29 pmseriously, wish you could come over!! please make this!
Jeanette | Jeanette's Healthy Living says
March 17, 2014 at 8:50 amHappy St. Patty’s Day! Loving this naturally green mac and cheese to celebrate!
Kristina Sloggett says
March 18, 2014 at 9:29 pmTHANK YOU Jeanette!
Heather (Where's the Beach) says
March 17, 2014 at 5:21 amI never though Matthew McConaughey was a hotty and then initially thought he was becoming sort of a pigeon holed actor so I didn’t pay much attention to his movies. But he really really has surprised me. He is a great actor. And I love your genius in the kitchen!!
Kristina Sloggett says
March 18, 2014 at 9:30 pmI’ve always liked him but I agree – his last several projects have been GOOD.
Abby says
March 17, 2014 at 5:03 amI don’t watch True Detective, but I would watch Matthew McConaughey read the phone book. Seriously. I’ve had a thing for him since “A Time to Kill.” Anyway, fun recipe! I’m not into St. Patrick’s Day, but I’m wearing green to avoid getting pinched and eat green with every meal, so I consider that to be festive 😉
Kristina Sloggett says
March 18, 2014 at 9:33 pmyou’d like True Detective… it goes back and forth between present day (where McConaughey is long haired, exhausted, not ‘on the job’) and earlier time (when he and his partner Woody Harrelson were investigating this particularly heinous crime). VERY good acting by both of them!
…and yes, you know I prefer the naturally green to anything DYED green…