GASTROPUB CLASSICS

ASPARAGUS MAC ‘N’ CHEESE

PREP TIME 10 MINS

COOK TIME 30 MINS

SERVES 4

INGREDIENTS

• 250g British asparagus, ends trimmed • 6 garlic cloves, crushed • 1 tbsp extra virgin olive oil • 4 tbsp panko breadcrumbs • 1 tbsp vegan red pesto • 1 tbsp vegan Parmesan cheese, grated • 350g short rigatoni • 4 tbsp Flora plant butter • 4 tbsp plain flour • 700-950ml unsweetened soya milk • 5 tbsp nutritional yeast • 75g vegan Parmesan cheese • Salt • Black pepper

METHOD

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

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

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.

Slowly whisk in the soya milk, adding 700ml initially, until a thick bechamel forms. Add more soya milk