Celebrate a sunny Sunday with this clever twist on a hearty pub grub classic!


  • 250g Asparagus ends trimmed
  • 6 Garlic cloves crushed
  • 1tbsp Extra virgin olive oil
  • 4tbsp Panko breadcrumbs
  • 1tbsp Vegan red pesto
  • 1tbsp Vegan Parmesan cheese grated
  • 350g Short rigatoni
  • 4tbsp Flora plant butter
  • 4tbsp Plain flour
  • 950ml Unsweetened soya milk
  • 5tbsp Nutritional yeast
  • 75g Vegan Parmesan cheese
  • Salt
  • Black pepper


  • STEP 1

    Blanch the asparagus in boiling water briefly then refresh in cold water. Set to one side.

  • STEP 2

    Combine 1 crushed garlic clove, olive oil, breadcrumbs, red pesto and the grated Parmesan in a bowl.

  • STEP 3

    Cook the pasta to pack instructions. Meanwhile, melt the plant butter in a saucepan. Add the remaining garlic and fry for 1 minute. Add the flour and cook for another minute.

  • STEP 4

    Slowly whisk in the soya milk, adding 700ml initially, until a thick bechamel forms. Add more soya milk if necessary. Take off the heat and add the nutritional yeast, vegan Parmesan and season with salt and black pepper.

  • STEP 5

    Preheat the grill to medium-high. Mix together the pasta and sauce in an ovenproof dish. Top with the asparagus and breadcrumbs. Put under the grill for 5 minutes until crispy.