I'm trying to get in a habit of stopping by the Flying Apron on weekends to grab a snack or a sweet treat of some sort. On of my favorite things they have there is a Macaroni & Chez with spinach and after having it for the first time I knew I had to recreate it! Their version listed the primary ingredients as olive oil, tahini, nutritional yeast, turmeric, and cumin. I made a couple of versions but nothing turned out just right. And just at that moment a friend e-mailed me a recipe from the Vegan Fusion World Cuisine cookbook and with just a couple simple changes, I ended up with a perfect gluten and dairy free (and vegan!) substitute for one of my favorite comfort foods.
1 box of Ancient Harvest Rotelle
1 1/2 cups almond milk
2 tbsp gluten free rolled oats
2 tbsp tahini
2 tbsp nutritional yeast
1 tsp meyer lemon juice
3/4 tsp gluten free dijon mustard
1/2 tsp turmeric powder
Cook the pasta as directed on the box, strain, and return to pot.
While the pasta is cooking, place the remaining ingredients in a medium bowl and puree with an immersion blender.
Pour smooth mixture into a small saucepan and heat over medium low heat until the sauce thickens. Make sure to stir frequently, for about 5 minutes.
Add the sauce to the pasta and mix well.