Preparation time: 30 mins prep + 25 min cooking time
Cheesy, creamy, salty & carbyyyyy PLUS the added benefit of some greens! Great for the whole family, plus it makes delicious leftovers & is freezer friendly. The vegan parmesan takes this one to the next level so make sure you include it.
250g macaroni pasta
1 cup of broccoli florets (roughly chopped)
1 cup of spinach
1 red onion (diced)
2 spring onions (finely chopped)
2 garlic cloves (crushed)
3 tbsp fresh oregano leaves
1 tbsp of flour
1 cup of almond milk
1 cup of vegan mozzarella (we love The Vegan Diary hemp mozzarella)
1 tsp salt & pepper
1/4 cup vegan parmesan (1 cup raw cashews, 1 cup nutritional flakes, 1/2 tsp salt and 1/4 tsp garlic powder combine in a food processor until crumb texture)
Serve with a salad or one it's own! Enjoy.
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