Vegan pasta bake

• macaroni↗500g g
• vegan parmesan↗

  grated, to serve

• cashew nuts↗100g g
• carrot↗1 large

  cut into chunks

• potato↗1 medium floury

  cut into chunks

• onion↗1

  roughly chopped

• celery stick↗1

  roughly chopped

• sweet potato↗150g g

  or butternut squash, cut into chunks

• garlic cloves↗3

  roughly chopped

• oregano↗1 tsp dried

  1 tsp dried

• mustard powder1 tsp

  1 tsp

• nutritional yeast2 tbsp

  (optional)

• milk↗200ml plant-based ml

  plant-based

• cherry tomatoes↗150g g
• wholemeal breadcrumbs↗50g g
• basil leaves↗a few

  finely chopped

• vegan cheese↗50g

  grated

Step-by-step instructions

1. 1

   For the sauce, put the cashew nuts in a saucepan of water and bring to the boil. Boil for 5 mins, then add all the vegetables and the garlic. Continue to simmer for at least 10 mins until all the veg is tender.

2. 2

   Drain and transfer to a blender. Add all the remaining sauce ingredients and season with salt. Blend until smooth.

3. 3

   Bring a large pan of water to the boil and add a good pinch of salt. Tip in the macaroni and cook following pack instructions. Drain and mix with the vegetable sauce. If you like, sprinkle with vegan parmesan to serve. The macaroni cheese can be eaten like this or you can bake it in the oven.

4. 4

   To bake the mac 'n' cheese, heat the oven to 200C/180C fan/gas 6. Transfer to an ovenproof dish and stir through the tomatoes. Mix the breadcrumbs with the basil and vegan cheese, then scatter over the top and bake for 25 mins until piping hot and bubbling.