Creamy Mac & Greens

Serves 6
Total Time
1 Hour
Main Ingredients
1 head of broccoli
1 red onion
1 tbsp of olive oil
8 portobello mushrooms
350g of macaroni
700ml of plant-based milk
70g of dairy-free butter
55g of plain flour
2 tsp of onion powder
1½ tsp of garlic powder
2 tsp of English mustard
4 tbsp of nutritional yeast
40g of dairy-free cheese, grated
1¼ tsp of salt, plus a little extra
¾ tsp of black pepper, plus a little extra
50g of panko breadcrumbs
Salad leaves, to serve (optional)
For The Marinade
5 tbsp of soy sauce
20ml of maple syrup
20ml of apple cider vinegar
20ml of olive oil
Step 1

Preheat oven to 180°C. Line two baking trays and heat a large saucepan of salted water over high heat and a medium saucepan on medium heat.

Step 2

Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts). Peel and roughly chop the onion into 1cm chunks. Lay both the onion and broccoli on one of the lined baking trays, drizzle with the two tablespoons of olive oil and lightly season with salt and pepper. Put the tray on the top shelf of the preheated oven

Step 3

Cut the mushrooms into 1cm chunks. Put the ingredients for the marinade into a bowl and combine with a fork. Add the mushroom pieces to the marinade and stir to coat. Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions. Set the timer for 15 minutes, by which time all the veggies should be golden brown. Remove both trays and increase the oven temperature to 220°C

Step 4

While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet. Drain and tip into the lasagne dish

Step 5

Meanwhile, warm the plant-based milk in the microwave. Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts. Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce. Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, one and one-quarter teaspoons salt and three-quarters of a teaspoon of pepper and stir into the sauce. Keep stirring until the sauce thickens to the consistency of custard

Step 6

Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered. Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for five minutes to warm through and crisp up the breadcrumbs. Remove from the oven and serve with a small side salad, if you like.

Recipe courtesy of BOSH! by Henry Firth and Ian Theasby is published by HQ, HarperCollins in hardback priced at £20

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