I wish I’d taken a picture of this dish because it was, honestly, the best mac and cheese I’ve ever made – and it was cheese-less!!

Hard to believe something with no “real” cheese could be SO GOOD, but this recipe had it all! Creamyness, richness, bold flavours- the works!

Anyway, here’s the recipe:

1 pkg. quinoa pasta (cooked)

1 container Nona vegan cheese sauce (Perfect for Vegans and Vegetarians alike!)

1/3 cup nutritional yeast

A whole can diced tomatoes

1 tbsp. fresh basil, chopped

1 cup chopped spinach

Fresh ground pepper and sea salt

1 onion

2 stalks celery

2 cloves fresh garlic, minced

1/3 cup daiya cheese

** quinoa is a seed and not a grain so if you’re on a GF diet, you can have your pasta.  It boasts 13g of protein per serving so it will keep you feeling full for a lot longer than the white stuff  **

Cook the quinoa pasta for 6 minutes. Drain and set aside.

In a small frying pan, cook the chopped onion and celery in a bit of coconut oil and set aside.

Add the pasta, onion and celery mixture, and all other ingredients into a glass baking dish.  Stir well and cook at 400 degrees for about 30 minutes

Serve with a side salad. Delish!!