The weather is all a bit cold and grey at the moment and this pasta bake is something we ALL need in our lives right now.  Comforting, filling and using lots of seasonal British goodies it is a winning meal for all the family.  And, for those taking part in Veganuary, it is vegan too :).

Ingredients:

1 tbsp vegetable bouillon

2 leeks

2 parsnips

3 cloves of garlic

2 tbsp olive oil (available to refill in store)

20g sage (fresh works best but dried sage is a good substitute)

120g garlic and herb vegan cheese

500ml oat drink

1 tbsp wholegrain mustard

250g einkorn gigli rigati pasta

1/2 lemon

70g hazelnuts

Method:

Preheat your oven to 220 degrees.  Thinly slice the leeks and chop the parsnips into 1cm chunks. Place on a baking tray.  Crush the garlic cloves with a knife and add to the baking tray along with the olive oil and most of the sage.  Season with a little salt and pepper then roast in the oven for 20 minutes, stirring around half way through.

Stir the bouillon into 500ml boiling water then add the vegan cheese, oat drink and mustard.  Stir thoroughly until everything is well combined.

Once the vegetables are cooked, transfer to a large casserole dish.  Add the pasta and pour the liquid over everything. Mix it all together.  Make sure the pasta is covered by the water, you may need to add a little more depending upon the size of your tray.

Put the lid on and bake for 40 minutes.  Stir in the juice of half a lemon.

Leave the pasta mixture to rest while you roughly chop the hazelnuts and toast in a hot saucepan.  Sprinkle the toasted hazelnuts and remaining sage over the top of your pasta bake and serve.