| ► Makes 2 Large Portions | |
| FOR THE MACARONI
2½ cups (250g) macaroni sea salt 4 cherry tomatoes ½ bunch of scallions 1/3 cup (50g) frozen peas 1/3 cup (50g) frozen sweetcorn
FOR THE SAUCE 1 small, sweet potato 1 small carrot 1 small onion 1¾ cups (375ml) vegetable stock 1 small garlic clove (optional) 1oz (30g) cashew nuts ½ tsp Dijon mustard ½ tsp sea salt squeeze of lemon juice pinch of freshly ground black pepper ½ tsp sweet smoked paprika 1½ tbsp vegan margarine |
Cook the macaroni in salted water according to the package instructions, until al dente. Drain in a colander, refresh under running cold water, then allow to drain. Set aside.
To make the sauce, peel the sweet potato and carrot and chop into ¾in (2cm) cubes. Peel and quarter the onion. Boil the sweet potato, carrot, and onion in the stock until tender (about 10 minutes). Drain and reserve about 1 cup (250ml) of the stock. Peel the garlic (if using) and use a food processor to purée the garlic, sweet potato, carrots, and onion with the reserved stock, cashews, mustard, salt, lemon juice, pepper, paprika, and margarine until smooth.
Halve the tomatoes. Trim the scallions and chop them finely. Drain or defrost the peas and sweetcorn and pat them dry with paper towels. Mix the macaroni, sauce, tomatoes, scallions, peas, and sweetcorn. |
MACARONI “CHEESE” SALAD
