Super easy with no weighing involved, and tastes amazing - you need to give this a go!
Dairy / soya / egg / nut free
Takes 15 minutes. Serves 2 adults & 2 children
Storage: keep covered in fridge for 3 days & reheat until piping hot.
Freeze for up to 3 months.
INGREDIENTS
- 250g macaroni
- 4 tbsp vegan butter or spread (I used Flora)
- 4 tbsp plain flour
- 400ml plant milk (I used oat)
- 3 tbsp nutritional yeast
- 2 handfuls of grated vegan cheese (I used cathedral city plant)
METHOD
Cook pasta according to pack instructions, reserving some starchy pasta water
In a separate pan melt the butter until foaming then add the flour. Mix well and cook for 1 min
Gradually add the milk, stirring constantly, until combined
Add the nutritional yeast & cheese, mix well
Add 2 tbsp pasta water to loosen then mix sauce into drained pasta. Season adults portions to taste