Vegan mac and cheese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to gas 6, 180°C, fan 200°C. Spread the squash out on a baking tray, drizzle with the oil and toss to combine. Roast in the oven for 20 mins.

Step 2

While the squash is in the oven, cook the macaroni to pack instructions.

Step 3

Peel and chop the onion in half and add to a pan with the milk, then gently heat until bubbling.

Step 4

Remove the onion and set the milk aside.

Step 5

Melt the spread in a large saucepan over a low heat then slowly add the flour, whisking until a paste forms. Then slowly pour the warm milk into the paste, whisking after each addition until smooth. Once you have added all of the milk and you have a smooth liquid, bubble for 8 mins over a low heat, whisking occasionally to prevent sticking, until thick. Stir in the Marmite and English mustard.

Step 6

Once cooked, mash the roasted butternut into the white sauce. Season to taste

Step 7

Drain the pasta and tip it into the sauce along with the baby spinach.

Step 8

Stir gently to combine, then transfer the mixture to a large, ovenproof dish.

Step 9

Put the croutons in a sandwich bag and gently bash with a rolling pin until they are a rough crumb-like consistency. In a bowl, add a small splash of water to the crumbs, combine and leave to stand for a few mins. Dot the halved cherry tomatoes over the top of the pasta and scatter over the crumbs. Bake in the oven for 20 mins or until golden and bubbling.