Serves 6 | Prep time: 5 minutes | Cooking time: 30 minutes |


300g gluten free macaroni pasta cooked for 5 minutes
1 leek sliced
4 broccoli stalk chopped
4 asparagus stalk chopped
3 garlic cloves thinly sliced
Handful of spinach
1 tsp thyme chopped
2 tbsp basil chopped
Salt & pepper to taste

Bechamel sauce:
2 cups of rice milk
50g rice flour
¼ tsp salt
Pinch of white pepper
Pinch of nutmeg
2 tsp Dijon mustard
3 tbsp of nutritional yeast + extra for topping
40g vegan parmesan cheese + extra for topping
breadcrumb for topping

First cook the macaroni pasta for 5 minutes and set aside.

In a large pan over a medium heat add the olive oil, and when it is warm, add the leek and let it cook for about 5 minutes until soft. Add the garlic and cook for 1 minute, then add the broccoli and asparagus stalk , thyme, basil salt & pepper and continue to cook for another 5 minutes. Add the spinach and let it wilt, then make a well in the middle of the pan and add the flour, nutmeg, salt, pepper, nutmeg, milk and whisky constantly to get thick.

At this point add the broccoli and the asparagus head and combine, add the nutritional yeast, dijon mustard, parmesan and combine, taste for seasoning then add the macaroni pasta to the sauce and combine. Pour into a baking dish, sprinkle with nutritional yeast, parmesan, breadcrumbs and bake for 25 minutes. Serve with a green salad.