Gluten Free Creamy Tomato Spinach Mac n' Cheese
 
Prep time
Cook time
Total time
 
Your kids will love this ultra creamy and satisfyingly savory vegetarian Gluten Free Creamy Tomato Spinach Mac n' Cheese. Hide all kinds of veggies in this kid approved and adult loving individually served pasta dish.
Author:
Recipe type: Pasta
Serves: 6-8 servings
Ingredients
  • 3½ cups cooked gluten free pasta (preferably elbow macaroni or penne shaped)
  • 3 tablespoons olive oil
  • 1½ cups diced and peeled sweet potatoes (about 1 large or 2 small)
  • 1 small onion, diced
  • 1 cup chopped celery stalk, leaves included
  • salt and pepper for seasoning
  • ¼ teaspoon crushed rosemary*
  • ½ teaspoon dried thyme*
  • ½ teaspoon dried basil*
  • ⅓ cup white cooking wine
  • juice of 1 lemon
  • 1 single serve container Pacific Organic Creamy Tomato Soup (8 oz. or 1 cup)
  • 1 cup veggie broth
  • 4 oz. cream cheese, cut into cubes
  • 4 cups packed baby spinach leaves
  • 2 tablespoons butter, melted
  • 2 tablespoons finely shredded Parmesan cheese (I used the can cheese)
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup gluten free panko style bread crumbs
  • 1½ cups shredded Italian style cheese
Directions
  1. In a large saucepan, heat olive oil over medium heat. While oil is heating, peel and cube sweet potatoes, dice onion, and chop celery.
  2. Once oil is hot enough that a drop of water sizzles, add veggies. Generously season with salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper). Add rosemary, thyme, and basil (or Italian seasoning). Saute, stirring occasionally for 7-8 minutes until onions are tender. At this point, begin boiling water to cook your pasta.
  3. Add white wine and lemon juice. Stir to remove any browned bits from bottom of the pan. Saute for an additional 6-7 minutes, stirring occasionally to avoid burning. At this point add your pasta to the boiling water to cook. Cook according to package directions.
  4. Add soup, veggie broth, and cubed cream cheese to saucepan with veggies. Stir until cream cheese has completely melted and sauce is smooth. Cover and simmer for 5 minutes until sweet potatoes are tender. At this point, preheat oven to 450 degrees.
  5. While sauce is simmering, melt butter in a small mixing bowl. Add parmesan cheese, ¼ teaspoon salt, ⅛ teaspoon pepper, and bread crumbs. Mix to combine.
  6. Uncover sauce pan. Season sauce to taste with additional salt and pepper. Add spinach leaves and cooked (and drained) pasta. Stir to combine.
  7. Divide pasta evenly between 8 oven safe ramekins, mugs, or bowls. Top each with shredded Italian cheese and breadcrumb mixture. Bake for 5 minutes at 450 degrees or until golden brown and bubbly. Remove from oven and serve warm.
Notes
*Or you may use 1¼ teaspoons dried Italian seasoning of choice
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-creamy-tomato-spinach-mac-n-cheese/