'Cheesy' Leek Pasta Bake

Serves 2

If you miss creamy pasta bakes then this is honestly the best vegan alternative I've tried from home yet. It's easy to prepare, very versatile and requires ingredients that are easily accessible! If you give this recipe a try let me know, I love to hear what you guys think of these vegan alternatives!

Ingredients:

- olive oil

- 6 oz pasta of choice

- 1 oz vegan spread/butter

- 1 1/2 leek cut into circles

- 1 spring onion

- 1 oz plain flour

- 4 mushrooms

- 425ml soya milk (or any alternative milk)

- 3 1/2 tbsp nutritional yeast

- 1 tsp salt

- lots of black pepper

- grated nutmeg

- 1 cup of frozen peas

- 30ml (ish) oat milk single cream (optional - but does add thickness)

- breadcrumbs

Method:

1. In a large saucepan, bring your pasta up to the boil.

2. Once boiling, add in a few drops of olive oil and a pinch of salt, bring down to a simmer and continue to cook for 10 minutes.

3. Once the pasta is cooked, drain it, rinse it with some cold water (to ensure it doesn't continue to cook) and set it aside.

4. Put the saucepan back on the hob and melt the butter.

5. Fry the leeks, spring onion and mushrooms until soft.

6. Stir in the flour and leave for about a minute to fry.

7. Add in the milk, bring the heat up to a simmer and continue to stir.

8. Once the sauce has started to thicken, stir in the nutritional yeast, salt, pepper, nutmeg, peas and cream.

9. When the sauce is at the desired consistency, take off the heat and stir in the drained pasta.

10. Transfer the pasta mix to a casserole/oven-proof dish, sprinkle over the breadcrumbs and place in an oven at 180°c for 30-40 minutes (or until golden brown).

Enjoy!