Crispy Topped British Asparagus Mac & Cheese
Comfort food at its very best and this versatile recipe can easily be adapted for the vegan in your life too. Delicious!
Preparation time: 10 minutes
Cooking time: 30 minutes
250g British asparagus
1 garlic clove, crushed
1 tbsp extra virgin olive oil
4 tbsp panko breadcrumbs
1 tbsp red pesto
1 tbsp grated Parmesan cheese (we like Violife vegan cheese)
350g short rigatoni (or another chunky pasta shape like penne)
4 tbsp butter (or Flora plant butter)
5 cloves of garlic, finely chopped
4 tbsp plain flour
700 – 950ml milk (or substitute for unsweetened soya milk)
5 tbsp nutritional yeast
75g Parmesan cheese (we like Violife vegan cheese)
What to do
Wash and trim the asparagus and blanch it briefly in boiling water and then refresh in cold water. Set to one side.
In a small bowl, mix the crushed garlic, olive oil, breadcrumbs, red pesto and parmesan and mix together. Set to one side.
Put the pasta on to cook in a large pan of salted, boiling water.
In a separate pan on a medium heat, melt the butter and add the garlic and fry for a minute. Add the flour and cook for one more minute, stirring as you go.
Now slowly whisk in the milk, start with 700ml and see how much your sauce thickens – you want it to be about the consistency of a thick bechamel, so add more milk if necessary. Now take off the heat and mix in the nutritional yeast, parmesan and plenty of salt and pepper to taste.
Preheat your grill on medium-high, then mix the pasta with the sauce and the blanched asparagus and transfer to a large ovenproof dish. Crumble over the breadcrumb mix. Put under the grill for around 5 minutes, or until golden and crispy.
Receipe courtesy of British Asparagus
Melina - Assistant Editor
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