Gourmet vegetarian mac 'n cheese

Recipe from: 24 August 2015
recipes,vegetarian,pasta

Ingredients 13
Servings 0
Minutes 00:20
  • 500
    g
    penne pasta, cooked
  • 2
    cup
    cream
  • 1/4
    cup
    white wine (optional)
  • 250
    g
    Gruyère cheese, grated
  • 1/4
    cup
    whole-grain mustard
  • 1
    tsp
    sea salt flakes
  • freshly ground black pepper
  • 1
    Tbs
    butter
  • 250
    g
    mini Rosa tomatoes
  • 230
    g
    asparagus tips, blanched and cut into bite-sized pieces
  • 100
    g
    assorted roasted, salted nuts, roughly chopped
  • 100
    g
    fresh breadcrumbs
  • 60
    g
    butter, cut into small cubes
 

Method

00:20
 

Preheat the oven to 180°C.

In a pot, gently heat cream and wine, then add 200g cheese and allow to melt. Whisk through mustard, salt and pepper.

In another pot, heat 1 tbsp butter and sauté tomatoes until the skins split open.

In a large bowl, toss together tomatoes, asparagus, pasta, the cheese sauce and two-thirds of the nuts. Transfer to a shallow casserole dish or ramekins.

Sprinkle with reserved nuts, cheese and breadcrumbs. Dot with butter, bake for 15–20 minutes or until the cheese has melted and the topping is golden brown.

Serves 4–6

Words and image:
Fairlady magazine

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Read more on: vegetarian  |  pasta  |  recipes
 

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