By Rebecca Wilson
250g (2 1/2 cups dried macaroni or any pasta shape will work
140g about 7 blocks frozen chopped spinach
500ml (2 cups non – dairy milk of your choice
100g (1 cup) grated vegan cheese
2 tbsp corflour
Freshly ground black pepper
1 Bring a pan of water to the boil and add the pasta. Cook according to the packet instructions.
2.to microwave jug, add the frozen spinach and milk. Cook for three minutes until spinach nearly defrosted and the milk slightly warmed.
3.In a hot frying pan, melt the butter, then add the cornflour, stir and cook for a minute, then add the spinach-milk gradually, whisking continuously. Stir until the sauce is thickened. Remove the pan from the heat and add the grated cheese into the sauce, then set aside until the posts is cooked.
4. Add the drained, cooked pasta to the sauce, stir and serve with extra grating of cheese on top, if you like.
5.Any leftovers will keep for a couple of days. Spoon them into an ovenproof dish, top with more cheese and bake for 15-20 minutes for a delicious pasta bake. Alternatively, if you’re thinking ahead, make extra sauce and reserve some before mixing with pasta. Freeze in portions for up to 3 months for a quick pasta sauce on days when you feeling rushed. Defrost in the microwave with extra splash of milk until piping hot, before stirring through freshly cooked pasta.