Vegan Mac & ‘Cheese’

100g breadcrumbs

¼ tsp black pepper

¼ tsp parsley, chopped

¼ tsp basil, chopped

2 tbsp vegan butter

½ medium white onion, diced

1 tsp garlic, minced

½ tsp smoked paprika

150g nutritional yeast

1 tbsp flour

230ml unsweetened nut milk

400g Profusion Organic Red Lentil Pasta

¼ tsp Profusion Organic Himalayan Pink salt

  1. Start by making the garlic herb breadcrumbs if using. Place butter in a medium frying pan over medium heat. Once melted, add the breadcrumbs and herbs. Toss with a spatula to evenly coat the mixture in the melted butter. Cook until golden brown, about 3-5 minutes, stirring frequently. Remove from heat and set aside.
  2. Bring a large pot of water to a boil. Once boiling, add pasta and cook for 5/6 minutes.
  3. Meanwhile, place butter in a small sauce pot over medium heat. Once melted, add the onion and cook until softened, about 3-5 minutes.
  4. Add the flour, garlic and smoked paprika and stir until combined.
  5. Slowly add the milk, whisking as you pour.
  6. Cook for another 3-5 mins, whisking frequently until thickened.
  7. Drain the pasta and rinse under warm water. Return the pasta to the pot and set aside off the heat.
  8. Add the nutritional yeast, salt and pepper to the milk mixture and whisk until smooth and combined.
  9. Pour the nutritional yeast sauce over the pasta and stir gently to coat.
  10. Top with the garlic herb breadcrumbs and serve!

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