Vegan mac ‘n’ cheese

Personas:

Preparación:

Cocción:

Tiempo total:

Ingredientes para

50g olive oil spread

3 spring onions, chopped

2 tbs plain flour

1 tbs Dijon mustard

2 1/4 cups (560ml) almond milk or soy milk

250g pulse pasta

1 bunch baby broccoli, cut into 2-3cm lengths

140g vegan cheese, coarsely grated

1/2 cup (60g) frozen peas

1 corn cob, husks and silk removed, kernels removed

2 tbs chopped flat-leaf parsley

Como se hace la

Dificultad: Easy

Step 1
Melt olive oil spread in a medium saucepan over medium heat. Add two-thirds of the spring onion. Cook, stirring, for 1 min or until the spring onion softens. Add the flour and cook, stirring, for 1 min or until well combined. Remove from heat. Add the mustard and milk and whisk until smooth. Reduce heat to medium-low and cook, stirring, until the mixture boils and thickens slightly.
Step 2
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the baby broccoli for the last 2 mins of cooking. Drain well.
Step 3
Add cheese to spring onion mixture in the pan and stir until well combined. Season. Add pasta mixture, peas and corn to the pan. Stir until the mixture is well combined and heated through.
Step 4
Divide the pasta mixture among serving bowls. Sprinkle with the parsley and remaining spring onion to serve.