- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Servings: 6-8
Ingredients
- 4 ounces Lacinato kale, ribs removed
- 8 ounces fresh spinach
- 1 ¼ cups Ripple Kids Unsweetened Original Plant-Based Milk
- ¼ cup (½ stick) unsalted vegan butter, melted
- ¼ cup all-purpose flour
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 lb. elbow macaroni
- 8 ounces (2 cups) shredded vegan cheddar cheese
- 2 ounce (½ cup) shredded vegan mozzarella cheese
Directions
- In a 4-qt pot, bring salted water to a boil over high heat.
- When water is boiling, add kale leaves and spinach. Cook for 3 minutes, then stir in the spinach (it helps to do this in batches). Cook for an additional 2 minutes, or until greens are tender.
- Use a slotted spoon or tongs to pull out the greens and put into a blender. (Note: Don’t drain the water because you’ll use it to cook the pasta).
- To the blender add Ripple Kids Milk, melted butter, flour, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
- Blend until very smooth. Taste, and adjust seasoning as needed. Set aside.
- Add the pasta to the boiling water, and cook until al dente according to directions on the package. Drain pasta and set aside.
- Return the pot to the stove. Add the “green machine” sauce and the cheese. Turn heat to medium-low and cook, stirring constantly until the cheese has melted, and sauce is thick and creamy, 2-3 minutes.
- Stir in macaroni. Divide between bowls and serve!
