MACARONI “CHEESE” SALAD

SERVES 2 LARGE PORTIONS

FOR THE MACCARONI

2 1/2 cups (250 g) macaroni

sea salt

4 cherry tomatoes

1/2 bunch of scallions

1/3 cup (50 g) frozen peas

1/3 cup (50 g) frozen sweetcorn

FOR THE SAUCE

1 small, sweet potato

1 small carrot

1 small onion

1 3/4 cups (375ml) vegetable stock

1 small garlic clove (optional)

1 oz. (30 g) cashew nuts

1/2 tsp. Dijon mustard

1/2 tsp. sea salt

squeeze of lemon juice

pinch of freshly ground black pepper

1/2 tsp. sweet smoked paprika

1 1/2 tbsp. vegan margarine

NUTRITIONAL VALUES

Calories: 836kcal
Fat: 18.9g (3.2g S.Fat)
Carbs: 145g
Protein: 26.3g
Sugar: 20.2g
Sodium: 478mg

METHOD

Cook the macaroni in salted water until al dente, according to package directions. Drain in a colander, then refresh under cold running water before allowing to drain. Place aside.

Peel the sweet potato and carrot and cut them into 3/4in (2cm) cubes to make the sauce. Peel and cut the onion into quarters. Cook until the sweet potato, carrot, and onion are tender in the stock (about 10 minutes). 1 cup (250ml) of the stock should be drained and saved. Purée the garlic, sweet potato, carrots, and onion with the reserved stock, cashews, mustard, salt, lemon juice, pepper, paprika, and margarine in a food processor until smooth.

Cut the tomatoes in half. Trim and finely chop the scallions. After draining or defrosting the peas and sweetcorn, pat them dry with paper towels. Combine the macaroni, sauce, tomatoes, scallions, peas, and sweetcorn in a mixing bowl.