White Bean & Mushroom Balls in a Tomato Sauce
This unusual vegan dish adds something eye-catching to your menu and really celebrates tomatoes with a fresh sauce.
Did you know?
Of all the tomatoes we buy in the UK, British growers currently produce around a fifth – that’s 100,000 tonnes. During the summer, this goes up to around half the tomatoes bought.
Macaroni Cheese with Roasted Tomatoes
Food
Main Courses
American
Vegetarian
Elevate a simple macaroni cheese with roasted seasonal tomatoes.
10 Servings
Ingredients
250g British cherry tomatoes
20ml rapeseed oil
1g thyme
800g Knorr Pasta Macaroni
500g spinach
50g watercress
20g Parmesan
For the sauce:
50g butter
50g plain flour
800ml whole milk
200g light cream cheese
1g salt
1g white pepper
Method
- For the sauce: make a roux, then add the milk in stages until smooth. Remove from the heat and whisk in the cream cheese. Season and cover with parchment until needed.
- Halve the tomatoes, drizzle with oil and sprinkle with thyme. Roast at 150C for 15-20 mins, then remove and cover.
- Cook the pasta for 10 mins then add the spinach to wilt. Drain, refresh and cover until needed.
- For service: mix the pasta, spinach and sauce together then place in a serving dish. Bake at 180C for 10-12 mins. Garnish with the tomatoes, watercress and Parmesan.
