Celebrate a sunny Sunday with this clever twist on a hearty pub grub classic!
Vegan asparagus mac ‘n’ cheese
This vegan mac 'n' cheese is a gastropub classic
Prep: 10 mins
Cook: 30 mins
Published: July 7, 2021 at 3:35 pm
Ingredients
- 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
Method
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.