What You’ll Need:

• 350g macaroni
• 1l MOMA Original Oat Drink
• 2 courgettes, grated
• 2 leeks, sliced
• 150g mushrooms, sliced
• 1 tsp truffle oil
• 1 onion
• 100 g dairy-free spread plus 1tsp
• 85 g plain flour
• 1 ½ tsp dijon mustard
• 1½ tbsp nutritional yeast
• sea salt
• black pepper
• 3 cloves of garlic
• Few sprigs fresh time
• 40 g fresh breadcrumbs
• Splash of oil

What To Do:

• Preheat the oven to 180ºC.
• Cook the macaroni according to pack instructions then drain and set aside.
• Melt 1 tsp dairy free spread in a large frying pan over medium/high heat and cook the leeks, mushrooms and courgettes until softened. Make sure all water has cooked off. Stir in the truffle oil and set aside.
• Peel and halve the onion, place in a small pan over a medium heat with the oat milk. Slowly bring to the boil then remove from the heat. Pick out and discard the onion, then set aside.
• Melt the remaining dairy free spread in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste.
• Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil and simmer for around 10 minutes, or until thickened.
• Stir in the dijon mustard and nutritional yeast flakes and season with salt and pepper.
• Add the macaroni and cooked vegetables to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish and set aside.
• Finely chop the garlic, then pick the thyme leaves, discarding the stalks. Add to a pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined, then sprinkle over the pasta.
• Place the dish in the hot oven for 20 to 25 minutes until golden.

All ingredients excluding the nutritional yeast can be found at www.sainsburys.co.uk.