Treat your dad or celebrate a sunny Sunday with our hearty spread of pub grub classics that you can enjoy from your very own beer garden!
ASPARAGUS MAC ‘N’ CHEESE PREP TIME 10 MINS COOK TIME 30 MINS SERVES 4 VEGAN
INGREDIENTS ● 250g British asparagus, ends trimmed ● 6 garlic cloves, crushed ● 1 tbsp extra virgin olive oil ● 4 tbsp panko breadcrumbs ● 1 tbsp vegan red pesto ● 1 tbsp vegan Parmesan cheese, grated ● 350g short rigatoni ● 4 tbsp Flora plant butter ● 4 tbsp plain flour ● 700-950ml unsweetened soya milk ● 5 tbsp nutritional yeast ● 75g vegan Parmesan cheese ● Salt ● Black pepper METHOD
1 Blanch the asparagus in boiling water briefly then refresh in cold water. Set to one side. 2 Combine 1 crushed garlic clove, olive oil, breadcrumbs, red pesto and the grated Parmesan in a bowl. 3 Cook the pasta to pack instructions. Meanwhile, melt the plant butter in a saucepan. Add the remaining garlic and fry for 1 minute. Add the flour and cook for another minute. 4 Slowly whisk in the soya milk, adding 700ml initially, until a thick bechamel forms. Add more soya milk if necessary. Take off the heat and add the nutritional yeast, vegan Parmesan and season with salt and black pepper. 5 Preheat the grill to medium-high. Mix together the pasta and sauce in an ovenproof dish. Top with the asparagus and breadcrumbs. Put under the grill for 5 minutes until crispy.
