Good for: A spicy twist on this quick to prep crowd-pleaser
Suitable for Vegans
Prep time 10 minutes
Cook time 50 minutes
Nutrients per serving:
- 300g macaroni or free-from pasta shapes *
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp mixed dried herbs*
- 1 tsp chilli flakes *
- 75g breadcrumbs *
- 50g dairy-free spread *
- 1 onion, finely diced
- 60g plain flour
- 2 tsp mustard powder
- 1 litre soya milk *
- 200g dairy-free cheddar *
- 50g dairy-free parmesan *
*Available at Holland & Barrett in-store or online
Preheat the oven to 180C/350F and bring a large pan of salted water to the boil.
Cook the macaroni or pasta according to the packet instructions and drain.
In a small frying pan, add the olive oil, crushed garlic, herbs and chilli flakes and fry on a medium heat until fragrant.
Add in the breadcrumbs and mix well to combine. Fry until lightly golden.
Remove from the pan from the heat and set aside until needed.
In a large frying pan, melt the dairy-free spread and add in the diced onion.
Fry the onion until very soft before adding in the flour and mustard powder.
Cook for 1-2 minutes before turning off the heat.
Gradually whisk in the soya milk, making sure to avoid lumps.
Put back on the heat and bring to the boil.
Season with salt and pepper and then stir in the dairy-free cheddar and parmesan and allow to melt.
Add the cooked macaroni to the sauce and mix well.
Spoon the mixture into four individual ovenproof dishes or one large dish and sprinkle over the golden breadcrumbs.
Place in the oven for 20 minutes, or until bubbling, and serve immediately.
Liked this? Then you’ll LOVE our Mushroom, Leek and Parsnip Pie with Flaky Pastry Crust recipe