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.
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 needed 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.