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Plant-Based ‘Mac n Cheese’ with Basil Pesto and Slow Roasted Tomatoes

85 mins

Ingredients

Serves 6

  • 335g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 2 sprigs thyme, leaves picked
  • 2 garlic cloves, crushed
  • 500g pasta, we like rigatoni as the sauce fills the tubes, but traditional macaroni works too
  • 75g vegan spread
  • 100g plain flour
  • 1.3L Alpro This Is Not M*lk Whole
  • 150g smoked plant-based alternative to cheese
  • 60g vegan basil pesto
  • Tenderstem broccoli to serve

Preparation

Step 1

Preheat oven to 140°C (120°C fan).

Step 2

Add the tomatoes, oil, thyme and garlic to a bowl with a pinch of sea salt. Toss to coat then tip onto a tray, turning the tomatoes so they are cut side up and bake for 1 hour.

Step 3

Cook the pasta until al dente. Drain and reserve 250ml of the pasta water.

Step 4

Meanwhile, add the vegan spread to a saucepan, set over a medium heat to melt, then whisk in the flour and cook for 2 minutes, stirring often. Gradually add the Alpro This Is Not M*lk, a little at a time, whisking between each addition until combined. Once all the This Is Not M*lk has been added, gradually bring to a simmer and cook for 8-10 minutes until the sauce has thickened. Remove from the heat and set aside for 2 minutes before stirring in the plant-based alternative to cheese.

Step 5

When the tomatoes are cooked increase the oven to 200°C (180°C fan).

Step 6

Stir the sauce through the pasta along with the reserved pasta water until combined.

Step 7

Add ¼ of the pasta to an ovenproof dish then dot over ¼ of the pesto and scatter over ¼ of the tomatoes. Continue this process until you have used all the ingredients.

Step 8

Cover with a layer of tin foil and bake for 25-30 minutes, or until bubbling. Serve with Tenderstem broccoli (or your favourite veg!)

Serves 6

  • 335g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 2 sprigs thyme, leaves picked
  • 2 garlic cloves, crushed
  • 500g pasta, we like rigatoni as the sauce fills the tubes, but traditional macaroni works too
  • 75g vegan spread
  • 100g plain flour
  • 1.3L Alpro This Is Not M*lk Whole
  • 150g smoked plant-based alternative to cheese
  • 60g vegan basil pesto
  • Tenderstem broccoli to serve

Step 1

Preheat oven to 140°C (120°C fan).

Step 2

Add the tomatoes, oil, thyme and garlic to a bowl with a pinch of sea salt. Toss to coat then tip onto a tray, turning the tomatoes so they are cut side up and bake for 1 hour.

Step 3

Cook the pasta until al dente. Drain and reserve 250ml of the pasta water.

Step 4

Meanwhile, add the vegan spread to a saucepan, set over a medium heat to melt, then whisk in the flour and cook for 2 minutes, stirring often. Gradually add the Alpro This Is Not M*lk, a little at a time, whisking between each addition until combined. Once all the This Is Not M*lk has been added, gradually bring to a simmer and cook for 8-10 minutes until the sauce has thickened. Remove from the heat and set aside for 2 minutes before stirring in the plant-based alternative to cheese.

Step 5

When the tomatoes are cooked increase the oven to 200°C (180°C fan).