Vegan asparagus mac ‘n’ cheese

  • Serves 4

This vegan mac 'n' cheese is a gastropub classic

Vegan Mac & Cheese

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



  • Asparagus 250g, ends trimmed
  • Garlic cloves 6, crushed
  • Extra virgin olive oil 1 tbsp
  • Panko breadcrumbs 4 tbsp
  • Vegan red pesto 1 tbsp
  • Vegan Parmesan cheese 1 tbsp, grated
  • Short rigatoni 350g
  • Flora plant butter 4 tbsp
  • Plain flour 4 tbsp
  • Unsweetened soya milk 700-950ml
  • Nutritional yeast 5 tbsp
  • Vegan Parmesan cheese 75g
  • 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.