A very popular pasta dish which originally came from the U.S…And has been adapted to my specifications….With a vegan and vegetarian twist!!
Serves 6-8 servings as a Main Course, or 8-10 as a Side Dish.300 grams of Vegetarian Cheeses of choice
Soya Milk (from half to 1 Carton, use as necessary.)
Grating of Nutmeg
3 Cloves of Garlic 2 Heaped Teaspoons of: Dried Parsley, Ground Coriander, Dried Marjoram, Cumin, Cayenne Pepper and Smoked Paprika(Pimentón Dulce).
Salt and Black Pepper(Be careful with the salt due to the cheese and high salt content!)
Alpro Soya Cream 2-3 Tablespoons Mashed Potato Flakes/Flour
Small Amount of Soya Oil OR Olive Oil *6-8 Rashers of Vegetarian Bacon chopped and fried until softened -For Vegans omit this, unless it is free from eggs. Replace this for Diced Aubergine. 2 Roasted Bell Peppers(I used Orange Bell Peppers), Skinned and blended to a smooth paste(You can use roasted peppers in jars!) 500 grams (1 Packet) of Elbow Macaroni, or Spirali Pasta OR Corn Pasta for those with Gluten Intolerance.
Put the macaroni into boiling salted water, and boil for 10-15 minutes or until tender. Fry the vegetarian bacon until softened. Grate the cheese and peel garlic. Heat the soya oil. Add the garlic, parsley, marjoram, and nutmeg, and fry for a few minutes.
Add other seasonings, except the salt. Add the potato flakes and soya cream and milk. Add vegetarian cheese and allow to melt for 5-10 minutes. The sauce should thicken and become creamy. Stir in the pepper paste and vegetarian bacon(If allowed in your diet.)at the last few minutes of cooking time, and turn off the heat. Drain the pasta, and place in a deep dish, pouring over the cheese sauce. Bake on 200 degrees for 15-20 minutes. Enjoy!!