Vegan Mac 'n' Cheese

with Peas

1 tbs olive oil

2 tsp dijon mustard

medium saucepan

large saucepan

Bring a medium saucepan of salted water to the boil for the pasta. Finely chop the onion. Crush or finely chop 2 garlic cloves.

Cook the pasta in the pan of boiling water for 7 mins or until al dente. Drain. Meanwhile, heat 2 tsp olive oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 3-4 mins until softened.

Add the vegan cheddar, coconut milk, country seasoning, 2 tsp dijon mustard and 60ml (¼ cup) water to the onion mixture and stir to combine. Cook, stirring regularly, for 3-4 mins until melted and combined. Taste, then season with salt and pepper (see Make it yours).

Add the pasta and peas to the sauce and stir to combine. Cook for 3 mins or until the peas are tender and the sauce is thickened. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the mac 'n' cheese among bowls. Top with the rocket and drizzle with 2 tsp olive oil. Enjoy!

If you have nutritional yeast in your pantry, add a little to the sauce to make this vegan dish extra 'cheesy'.