Spicy Vegan Mexican-Style Macaroni With Sun-Dried Tomatoes and Spinach

A spicy macaroni dish confetti-ed with sun dried tomatoes and spinach leaves, smothered in a white cream sauce.

This recipe lends itself well with whole wheat macaroni noodles because the noodles are cooked twice, whole wheat noodles are less fragile.


  • 2 Cups Uncooked Macaroni Noodles
  • 1/2 Cup Sun Dried Tomatoes (1/2″ Peices)
  • 1 Cup Thawed Frozen Spinach (measure while still frozen)
  • 1/2 Block of Silken Tofu
  • 2 Tbsp Pine Nuts
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Lemon Juice
  • 1 Tsp Sea Salt
  • 3/4 Cup Unsweetened Almond or Soy Milk
  • 1 Tbsp Flour
  • 1 Tsp Sugar
  • 1 Tbsp Olive Oil
  • 1 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Crushed Red Pepper Flakes
  • 1 Tsp Mexican or Regular Oregano
  • 1/2 Grated Onion
  • Paprika

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Preheat oven to 400 degrees.

Cook macaroni noodles until slightly under cooked and drain.

Chop sun dried tomatoes into 1/2″ pieces

Cook spinach and drain.

Into blender place: tofu, pine nuts, vinegar, lemon juice, salt, soy milk, flour, sugar, oil, onion powder and garlic powder. Blend until smooth.

Pour sauce from blender onto noodles and mix in the grated onion, crushed red pepper and oregano, sun dried tomatoes and spinach.

Pour into 2 quart casserole dish and sprinkle top lightly with paprika.

Bake in oven for 45 to 50 minutes. After taking it out of the oven, let stand for 5 minutes before eating.

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