Step 1

Place all of the ingredients in the order listed into the 2.1L jug, except for the lemon juice, milk, pasta, and vegan sheese. Secure the lid and run the MAX BLEND program. Scrape down the sides with a silicone spatula and run the program again. Repeat if necessary.

Step 2

Add half of the lemon juice and PULSE. Taste the sauce and see if it need the rest of the lemon juice and repeat if necessary.

Step 3

Begin cooking your macaroni as per the manufacturer’s methods, until al dente. Remove and rinse in cold water.

Step 4

Whilst the pasta is cooking transfer the sauce to a large saucepan and cook on the hob on a medium heat, whisking frequently, until thickened. Remove from the heat.

Step 5

Stir in the rinsed pasta and place the pan back on the hob on a low to medium heat. stir in a little dairy free milk at a time if needed to achieve your perfect consistency.

Step 6

Transfer to bowls and sprinkle 25g of dairy free sheese per serving and garnish with fresh basil leaves.

Step 7

Notes:

When serving 2 this recipe will provide roughly 24g protein per person.