Truffle Mac N’ Cheese Bake

1: Peel and chop your squash and potato, then parboil for 6-8 mins or until a fork goes through easily.

2: Make a roux by melting butter in a frying pan, then whisking in flour, adding the plant milk little by little.

3: Add spices, salt, pepper and marmite, bring to a simmer and stir constantly as it thickens.

4: Turn off the heat, stir in the white vinegar or lemon juice and leave to cool.

5: Cook the pasta, ensuring to cook it 1 min less than the packet instructions and reserve 1/2 a cup of the salty pasta water.

6: Once the sauce has cooled, blend it with the squash and potato, adding the reserved pasta water.

7: Pour the sauce over the cooked pasta, top with breadcrumbs (make sure to oil them first and add a little salt).

8: Bake until golden and crispy. Enjoy!