Coming out of the oven.
Daiya cheese has really brought me back to the world of over-processed cheese. It basically tastes like Kraft cheese slices, but hey. Every once in a while I want something junky.
This recipe puts a LITTLE healthiness into it.
- 1 box (4 servings) macaroni. Or any other short, pasta, like rotini (in the pic)
- 1/2 bunch kale
- 1 leek
- 3 sundried tomatoes, chopped
- 2 tbsp butter, or vegan substitute
- 1 can coconut milk
- 1 package Daiya mozzarella shreds
- 1 tsp ground mustard
- 1/2 tsp salt
Let's do it!
- Prepare the pasta according to the package, less 1 minute. Drain and rinse.
- Remove the spines from the kale and discard, chop leaves finely.
- Chop white parts of the leeks. Discard green parts.
- Melt butter in the pan in medium heat, fry veggies until soft.
- Add coconut milk, Daiya, ground mustard, sundried tomatoes and salt. Mix together until the Daiya has melted.
- Taste and add more salt, or pepper, to your taste.
- Mix together the veggies with sauce and pasta.
- Put mixture in a large casserole and cover with breadcrumbs.
- Place under a broiler and keep a close watch. Take it out of the oven when the top is slightly brown.