Per serving (446g)
Calories 510, Fat 9.6g, Saturates 1.2g, Sugars 10.0g, Salt 4.4g
Place the prepared potatoes, carrots, onions and garlic in a pan with the stock and bring to a simmer. Cook for 10 minutes or until everything is tender.
When the vegetables are cooked, drain them well and reserve the cooking stock. Leave to cool for 10 minutes.
Preheat oven to 180°C (Gas Mark 4, 350°F). When cooled, tip the cooked vegetables into a blender with the drained sunflower seeds, nutritional yeast, mustard, salt, soya milk and some pepper. Blend until smooth, gradually adding some of the reserved stock until you have the consistency of sauce you prefer. Taste to check the seasoning and adjust, if necessary.
Mix the sauce into the cooked pasta and pour the mix into an ovenproof dish. Top with the breadcrumbs and decorate with tomato slices. Transfer to the oven and bake for 20 minutes or until golden and bubbling. Serve immediately, with a fresh salad or steamed vegetables.
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