Vegan Mac and cheese bake

This week for bachelor we made this VEGAN MAC AND CHEESE AND ARUGULA BAKE. And when I say it was so good... it was SO good. I was inspired by @rachlmansfield vegan Mac and cheese bake but changed up a few ingredients based on what I had in my pantry.

🌿Ingredients

Pasta:

8 ounces Tolerant Foods gluten-free chickpea pasta

1 cup baby arugula

1 tablespoon olive oil

“Cheese” sauce:

3/4 cup organic sweet potato puree (unsweetened)

1 cup oat milk

1 tablespoon brown rice flour

4 tablespoons vegan Parmesan cheese

1/2 teaspoon black pepper

1/4 teaspoon Sea salt

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon cayenne

Breadcrumb topping:

5 tablespoons gluten free breadcrumbs

1 tablespoons olive oil

1/2 teaspoon garlic powder

🌿 Directions:

1. Preheat oven to 400 degrees

2. Boil 8 ounces of pasta for approx 10 minutes.

3. Coat bottle of the oil to a large cast iron skillet with 1 tablespoon of olive oil.

4. Mix together the cheese sauce until creamy then fold into pasta and arugula.

5. In a separate bowl mix the breadcrumbs, oil and garlic powder then add to top of macaroni.

6. Bake in oven for 20 minutes then serve and enjoy!