To celebrate National Mac and Cheese Day here’s a recipe you all need to try.
Did you know that most dry pasta is vegan? Check your labels before you tuck into this tasty mac and cheese recipe!
1 tablespoon of extra virgin olive oil
1 head of broccoli
40g dairy free butter
1 1/2 teaspoons of garlic granules
560ml dairy free milk
50g plain flour
100g grated dairy free cheddar
30g grated dairy free parmesan
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1 tablespoon of soy sauce
Pinch of pepper
500g rigatoni or macaroni pasta
150g peas (fresh or frozen)
50g fresh spinach
50g almond flakes
Firstly, chop the head of broccoli into florets and also the stalk into chunks. In a saucepan on a medium heat add the olive oil along with the whole broccoli and fry for 10 minutes stirring occasionally.
Meanwhile cook the pasta to instructions.
Also, meanwhile in a separate pan on a medium heat add the butter and garlic. Once the butter has melted add the flour and milk a bit at a time and stirring whilst you add.
Next add the dairy free cheddar, parmesan, nutmeg, salt, soy sauce and pepper.
Keep stirring as the sauce thickens and starts to bubble.
Carefully pour the sauce into a blender and add the spinach, peas, cooked broccoli stalks and a few florets. Blend until smooth.
Drain the pasta and run it under cold water to ensure it doesn’t cook any further and
Toast the almond flakes for a few minutes in the same pan as the remaining broccoli
Finish by stirring the pasta through the sauce along with the broccoli florets. Serve
and sprinkle with the toasted almond flakes. Enjoy!
Tuck in using our Reusable Bamboo Cutlery!