Macaroni non-cheese

Wednesday, 14 October 2009 15:10

• 1 block of vegan cheddar, grated
• 2 cartons of soya cream
• 6 handfuls of egg-free pasta
• 1 green pepper, diced
• 2 tomatoes, diced)
• Cornflour, as required
• 1 small onion, diced
• Salt and pepper to taste

Preheat oven to 200C. Place the pasta in a pan of boiling water and simmer for 10 minutes. Meanwhile, heat the soya cream in a pan and add most of the vegan cheddar (retaining about a third for the topping). If required, add some cornflour (mixed with a little cold water) until the correct consistency is obtained.

Once pasta has cooked and the sauce is ready, mix together with all other ingredients and add salt and pepper to taste. Sprinkle the remaining grated cheese on top. Place in a greased casserole dish in oven for approximately 20 minutes (or until the topping becomes crisp). Serve with a side salad. Serves 2.