3 Cheese Red Lentil Plant-Based Mac n Cheese
Just in queso you didn't know, I’m having a mozzarhella good day. Sweet dreams are made of cheese! This is the cheesiest caption I could find. In all seriousness, over the weekend I was testing out a new recipe for Barilla US.
There is something so delicious and soul-satisfying about a bowl of mac n’ cheese.
But, this isn't just any mac n cheese. This bowl filled with forkfuls of deliciousness is made with Barilla’s red lentil pasta that only takes less than 30 minutes to make at home! It features 3 different plant-based kinds of cheese, plant-based butter, Barilla red lentil pasta, Tuscan kale, corn, and grated black truffles.
My secret to pasta is finishing with a pat of plant-based butter, chopped Tuscan kale, and corn.
You’ll also love that Barilla Legume pastas are Non-GMO Project Verified, gluten-, soy-, and egg-free; they are made ONLY from either Chickpea or Red Lentil. Not to mention, are a good source of plant-based protein and an excellent source of fiber, per serving. mmmm! Non-GMO Project Verified and 100% plant-based protein.
Purchase yours today at your local Target!
3 Cheese Red Lentil Pasta Plant-Based Mac n Cheese
What You’ll Need
1 tbsp vegan butter
1/4 cup yellow corn
2 cups Tuscan kale, washed, chopped
1 box Barilla Red Lentil Pasta
1/2 cup vegan mozzarella
1/2 cup vegan aged cheddar
1/2 cup vegan gouda
2/3 cup almond milk, unsweetened
Salt and pepper to taste
Shaved black truffle*
Optional: crushed red chili flakes or chili oil
* If you can’t find black truffles, you can also use porcini salt or Trader Joe’s Umami seasoning.
What You’ll Need To Know
Follow the instructions for cooking the red lentil pasta. It’ll take about 7-9 minutes.
Drain and place in a bowl.
Simply heat the almond milk in a small pan and add the vegan cheese and a little vegan butter, stirring until it becomes a rich, thick sauce. Add in the corn and kale.
Season with a little salt, pepper, and truffles, and stir in the pasta. Serve hot, topped with crushed red chili flakes or chili oil, if desired.
This recipe was first published January 2021 and updated October 2022.
