Nutrition Info (Per Serving)

611 kcal Energy

81g Carbohydrate

21g Protein

14g (of which Sugar)

20g Fat

12g Fibre

2.5g (of which Saturated Fat)

0.77g Salt

Ingredients

100g cashews

1 carrot, sliced

1 sweet potato, diced

300ml almond milk

50g vegan hard cheese, grated

300g macaroni pasta

260g bag Spinach

1 tbsp vegetable oil

1 leek, sliced

100g cherry tomatoes, halved

50g homemade breadcrumbs

Preheat the oven to 200^oC, gas mark 6.
Cook the cashews, carrot, and sweet potato in boiling water for 10 minutes, drain and puree in a food processor with the almond milk until smooth, season and add half the cheese alternative.
Cook the macaroni in boiling salted water for 10 minutes, add the Spinach until wilted, drain well and return to the pan.
Heat the oil in a frying pan and fry the leek for 3-4 minutes, add the tomatoes and cook for 2 minutes more until softened.
Mix the sauce and leek mixture into the pasta and stir to combine.
Transfer to an ovenproof serving dish, sprinkle with remaining cheese alternative and breadcrumbs and bake for 20 minutes until golden.

Share this recipe