Bethany's Vegan Kitchen

Al dente pasta in a smokey, spicy vegan cheese sauce (I realise it’s penne, not macaroni, but let’s just pretend it’s macaroni). This would also make a great dip for tortilla chips, just serve it warm rather than hot. I got both the chilli and jalapeno cheddar by Sheese and the mozzarella style shreds by Daiya from Sainsbury’s. Alternatively, Tesco also sell a chilli and jalapeno cheddar and shredded vegan mozzarella

Yeild; Four servings (418kcal per serving) Cook time; 15 minutes

You’ll need;

1. 20g/0.7oz non-dairy margarine
2. 20g/0.7oz plain flour
3. 400ml non-dairy unsweetened plant milk, warmed
4. 65g/2.3oz non-dairy chilli and jalapeno cheddar
5. 35g/1oz non-dairy mozzarella
6. Two teaspoons of smoked paprika
7. One teaspoon of chilli powder (use whichever strength you prefer)
8. Half a teaspoon of sriracha (optional)
9. Salt and black pepper to taste
10. 300g/10.5oz (dry weight) pasta

Method;

• To cut the cook time down to 15 minutes, make the sauce and boil the paste at the same time
• In a small saucepan over a medium heat, melt the margarine. Next add the flour and whisk for around three minutes
• Add the milk, a little at a time, whisking constantly. Once the milk has been incorporated add in everything apart from the pasta (boil the pasta in a large saucepan while making the sauce)
• Once the cheese has melted check for seasoning and add salt and black pepper to taste
• Once the pasta is cooked, drain it well then stir through the sauce and serve. Top with a little more smoked paprika if you wish