Oh it’s getting pretty chilly out there (here in Scotland at least!) – we’re definitely getting to that time of year when comfort food is called for on a frosty Sunday evening.
And what could be more comforting than a bowl of good ‘ol Mac ‘n’ cheese?
Except I didn’t have any ‘mac’ in the cupboard, so I used penne. Oh, and it goes without saying that there was no cheese anywhere near it. So I should really come up with a different name…suggestions on a postcard please!
Pasta, any shape. Allow about 80g per person
1 packet silken tofu
100 ml vegetable stock
1/2 packet vegan cheese (I used soy free Cheezly)
1 leek, finely chopped
10 cherry tomatoes, quartered
2 garlic cloves, crushed
Put the pasta on to cook as per the instructions on the packet. Put the tofu into a blender with the vegetable stock and liquidise then transfer to a saucepan and heat gently. Add some salt and pepper to season if required and melt in the ‘cheese’. If you required a stronger taste you could add a tablespoon of nutritional yeast to the sauce. Meanwhile put some olive oil in a frying pan and gently fry the leek and garlic. Once soft, add the cherry tomatoes, cook for a couple of minutes and then add to the cheese sauce. Drain the cooked pasta and stir through the sauce. Serve in bowls and sprinkle on some ‘Parmezano’ or some chopped fresh parsley.
This is also yummy with some peas and sweetcorn thrown in with the boiling pasta and some diced red pepper fried with the leek and tomato – let’s face it, you can never have too many veggies!