Ingredients

The following ingredients have 1 Servings
  • 8 oz. elbow macaroni (about 4-5 cups cooked)
  • 1 zucchini, quartered
  • 1 bunch fresh basil, discard stems
  • 1 large avocado, diced
  • 2 Tbsp. unsalted butter, divided
  • 1 Tbsp. All-Purpose flour
  • 1/2 cup milk
  • 1 cup frozen spinach, slightly thawed
  • 1/2 cup Velveeta cheddar cheese (or cheese of choice)*
  • 1 Tbsp. Nutritional Yeast
  • salt and pepper to taste
  • 2 tsp. red pepper chili flakes (optional)
  • 1/2 cup fresh cherry tomatoes, halved
  • 2 Tbsp. shredded mozzarella cheese

Instruction

  • Cook the macaroni according to package directions and set pasta aside.
  • Bring a medium pot of water to boil, boil quartered zucchini for 10-15 minutes or until fork tender. Once boiled, drain water.
  • Process the zucchini in a food processor. Then add in the avocado and basil and blend again until smooth. Set aside.
  • In a skillet over medium heat, melt 1 Tbsp. butter and flour to make a roux. Then add in the milk, zucchini/avocado mixture, spinach, and the other Tbsp. butter. Stir until mixed.
  • Add in the cheese, nutritional yeast, salt and pepper (and red pepper chili flakes if using) and stir until cheese melts. Lastly add in the cooked macaroni and cherry tomatoes. Mix well until noodles are coated. Serve warm and top with shredded mozzarella cheese.