Buffalo Chick’n Pasta Casserole

Get ready for a real Lilith meal here, this is so me.


  • 1 pound pasta your choice (I used a weird spiral shaped one)
  • 1 container of Beyond Meat Chick’n
  • 1 TBsp margarine
  • 1 bag spinach
  • 2-4 TBsp flour
  • 1/5 cups almond milk
  • 1 bag daiya mozzarella
  • 1 container daiya gouda, shredded
  • 1/3 cup buffalo wing sauce
  • 1 cup panic bread crumbs mixed with 1 Tbsp dried cilantro

Cook the pasta.IMG_7559IMG_7558

While the pasta is cooking, in a large sauce pan melt the margarine over medium heat. Then whisk in 1 Tbsp flour until golden brown. Then add the milk and reduce heat to low, whisking frequently. Once the milk is added, stir in flour as IMG_7561needed to make thick (I think I needed about 4 more Tbsp). Then add in the bag of Daiya mozzarella and whisk over medium heat until melted in. Last add the buffalo sauce and remove from heat.

Mix together in a large bowl the cooked pasta, spinach, the sauce, and the vegan chick’n. Then pour in to a greased baking casserole dish. Top with the bread crumb mixture. Bake at 375 for 25 minutes. Drizzle with a tiny bit more buffalo sauce when out of the over, then sprinkle the gouda over this and serve immediately as the gouda is melting on to the top.IMG_7560


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