Vegan asparagus mac ‘n’ cheese
- Serves 4
This vegan mac 'n' cheese is a gastropub classic
Published:
Celebrate a sunny Sunday with this clever twist on a hearty pub grub classic!
Ingredients
- 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
Method
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Step 1
Blanch the asparagus in boiling water briefly then refresh in cold water. Set to one side.
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Step 2
Combine 1 crushed garlic clove, olive oil, breadcrumbs, red pesto and the grated Parmesan in a bowl.
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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.
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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.
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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.