Week 27 - Vegan mac'n'cheese with a melon & fennel salad

A dairy-free version of this classic sees roasted butternut squash used to create a silky, creamy sauce to coat the macaroni twirls, served with garlic bread. Plus a melon and fennel salad to alleviate the decadence.

Basic ingredients (4 people)

1 brown onion

1 small red onion

1 small butternut squash

1 bulb of fennel

1 ripe melon

350g of macaroni pasta (~85g/pp)

50g creamed coconut

125g mozzarella pearls (or a 125g mozzarella ball)

Butter (or dairy-free alternative)

50g panko breadcrumbs (or normal)

Marigold nutritional yeast flakes (you can skip this if you're using cheese!)

Stock cube/bouillon powder/Knorr stock pot

Nice bread of your choice

Herbs and spices: 8 cloves of garlic, smokey paprika, chilli flakes, fresh mint

Luxury ingredients (optional)

200-250g cheddar cheese/vegan cheese (or none is fine)

Punnet cherry tomatoes

Capers

Selection of meals prepared by the foodies in this week's class

PREP

Kettle on · Oven on 180° fan

Chop butternut squash add to baking tray with olive oil. Chop the top off your garlic bulb, wrap in foil with olive oil. Pop both in the oven to roast.

Boil your pasta until a little underdone (~1min), about 85g/pp is a big portion plus some leftovers for lunch.

Chop your brown onion and 1/2 your red onion. Saute slowly for 12 minutes.

Then add:

• 2 cloves of garlic (if not roasting)

• Fresh chilli

• 1tsp smoked paprika

• 3tbs yeast flakes

• 50g coconut cream/half tin of coconut milk

• Stock cube

• Fresh pepper

Once it all smells nice, set aside to cool. Add the roasted butternut squash and blend until smooth. Add more coconut milk/water until you get the texture you like.

Add to an ovenproof dish with all the cherry tomatoes (halved), if you're adding cheese, mix it through now then top with breadcrumbs and a little more cheese. Bake for 15-20 minutes.

Meanwhile, make the salad.

Salad

Reserve the fennel fronds and slice the bulb very thinly into rings. Layer onto a plate with the 1/2 sliced red onion. Using a teaspoon (or melon baller if you're very 1970s), ball out the melon and layer on top with fresh mozzarella, capers and mint leaves.

For a crispy top like Jamie Oliver, fry the capers and mint leaves just before serving.

Lovely melon balls from Conor & Becca

Garlic bread

Take your roasted garlic and carefully squeeze out the caramelised cloves. Beat with butter/olive oil and salt and pepper, then spread onto your fancy bread.

Put under the grill for a couple of minutes (cheesy topping, optional).

Join us for a future Tuesday cooking class or view all past recipes

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