Life Style: 300 grams frozen peas
250 grams macaroni
1 leek, cored and coarsely chopped
Halve broccoli, remove the stalk, cut into 1 cm cubes, pluck small florets from the top
1 zucchini, half coarsely grated, half coarsely chopped
4 tbsp pesto
500 grams fresh cheese sauce
2 tbsp grated vegan hard cheese or Parmesan Preheat the oven to Gas 6, 200°C, Fan 180°C. Boil the kettle. Put half of the peas in a heatproof bowl and top with a little freshly boiled water; Set aside to defrost.
Meanwhile, boil a large pan of salted water and cook the macaroni following the packet instructions, adding the leeks and broccoli for the last 2 minutes of cooking. Remove the pan from the heat, then stir in the remaining frozen peas and chopped zucchini. Leave for 1 minute, then drain.
Meanwhile, drain the defrosted peas and add to the mixing bowl with the pesto. Mash the peas with the pesto using a potato masher until well combined. Add cheese sauce, then add grated zucchini; Mix well.
Stir the macaroni mixture, making sure the pasta is evenly coated in the cheese sauce. Pour into a large baking dish and spread over the cheese. Bake for 20 minutes, or until bubbly and golden.
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