Easy Vegan Mac and Cheese with Ramps and Greens

Just because you decide to go on a plant based diet doesn’t mean that you can’t enjoy creamy mac and cheese.  The recipe I am sharing with you today is quick and easy to make as well as delicious.  Thanks to Miyoko’s Kitchen vegan cheese (available in our refrigerated section), which is honestly the best store bought vegan cheese I have tried.  I use gluten free pasta made from quinoa as well in this recipe so it is a little lower glycemic than most pastas and it has more protein.  I sautee some ramps and add those in along with some spinach for more nutrients.  If you have never heard of ramps, they are wild leeks that taste garlicy and are wonderful sautéed in recipes for adding flavor.  They are a seasonal treat only enjoyed this time of the year.  This recipe is the perfect thing to add them to.  If you want delicious mac and cheese fast, try this recipe out!  If you do not have ramps or can not get them, you may use green onions instead.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3-4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Ready in: 20 minutes

Ingredients

• 8 oz gluten free quinoa pasta
• 2 tsp olive oil
• 1 bunch ramps, sliced
• 2 large handfuls spinach
• one Miyoko's Creamery Farmhouse Cheddar vegan cheese (6.5 oz) cut into pieces

Instructions

Bring a large pot of water to boil, and salt liberally. Add the fettuccini, and cook for about 8 minutes until tender. Remove 1/2 cup of the pasta water and set aside. Drain the pasta and set aside. Add the oil to the pot, and the ramps and sautee until they are wilted and fragrant, about 2 minutes. Add the cheese back to the pot over very low heat along with the water, and whisk until smooth (if it is too thick add a little more water). Add the pasta back along with the spinach and and stir until coated. Place on serving plates and serve!