Cauliflower Sweet Potato Mac + Cheese

Preheat the oven to 200°C fan / 425°F and line a large baking tray with baking paper.

Leave the skin on the onion then slice it into quarters and trim the top off the garlic bulb.

Slice the cauliflower into 3 pieces (the pieces need to be big so they cook at the same time as the other veggies) then add all of the veggies, including the sweet potato, to the baking tray. Drizzle them with some oil and season with salt and pepper. Bake in the oven for 30-40 minutes or until everything is soft.

Meanwhile transfer the cashews to a bowl and cover them with hot water straight from a kettle.

Next cook the pasta in a pot of boiling water for 8-12 minutes or until al dente, then remove it from the heat, drain it and add it back to the pot .

When the veggies finish roasting, take them out of the oven. Once they are cool enough to touch, remove and discard the skin from the onion and transfer the flesh to a blender or food processor. Next squeeze the garlic cloves out of the garlic bulb and add them straight to the blender along with the sweet potato, cauliflower, nutritional yeast, dijon mustard, vegetable stock and oat milk. Blend until smooth.

Stir the pasta sauce into the pot with the macaroni and heat on low until hot. Taste and season with salt and pepper to your liking.

Meanwhile, place a frying pan on a medium heat. Drizzle a little oil into the pan then once hot add the panko breadcrumbs and fry for a few minutes until golden.

To serve, divide the pasta between bowls and top with the golden breadcrumbs.