Mac ‘n’ Greens

Nutritional Information:

Per serving (314g)

Calories 497, Fat 13g, Saturates 2.2g, Carbohydrate 75g, Sugars 2.3g, Fibre 7g, Protein 20g, Salt 0.48g


75g (3oz)
75g (3oz)
40g (1.5oz)
360ml (1 1/2 cups)
150g (5oz)
300g (10.5oz)
Salt and pepper, to taste



To make the sauce, bring a pan of water to the boil then add the spinach and kale and cook for 2-3 minutes. Drain, and squeeze out any excess moisture.


Add the butter to a saucepan over a medium heat, and allow it to melt, then stir in the plain flour and mix well to form a roux. Slowly add the soya milk whilst stirring constantly to ensure there are no lumps and cook until the sauce is thick and smooth. Add the nutritional yeast, mustard powder, kale, spinach and cider vinegar and use a stick blender to blend the sauce until smooth.


Bring a pan of water to the boil and add the Tenderstem broccoli and green beans. Cook for 3-4 minutes until soft, then remove from the water.


To finish, add the macaroni and vegetables to the pan of sauce and heat over a medium heat until hot through. Transfer to a bowl and top with breadcrumbs, pumpkin seeds and season to taste.


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