Bosh creamy mac and greens recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh creamy mac and greens recipe By You Magazine - March 24, 2018 This creamy mac and greens recipe is our take on the popular tasty treat, a crowd-pleasing classic. A béchamel sauce makes it creamy and delicious, and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish, indulgent and healthy(ish), and makes a great main course or side for a BBQ. Lizzie Mayson SERVES 6 1 head of broccoli 1 red onion 2 tbsp olive oil 8 portobello mushrooms (about 325g) 350g macaroni 700ml plant-based milk 70g dairy-free butter 55g plain flour 2 tsp onion powder 1½ tsp garlic powder 2 tsp English mustard 4 tbsp nutritional yeast 40g dairy-free cheese, grated 1¼ tsp salt, plus a little extra ¾ tsp black pepper, plus a little extra 50g panko breadcrumbs salad leaves, to serve, optional FOR THE MARINADE 5 tbsp soy sauce 20ml maple syrup 20ml apple cider vinegar 20ml olive oil Preheat oven to 180C fan (200C/gas 6) Line 2 baking trays Large saucepan of salted water on a high heat Medium saucepan on a medium heat 20cm x 30cm lasagne dish 1. Cut the broccoli into roughly 2.5cm florets and cubes (trim the stalks and use the soft parts). Peel and roughly chop the onion into 1cm chunks. Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper. Put the tray on the top shelf of the preheated oven. 2. Cut the mushrooms into 1cm chunks. Put the ingredients for the marinade into a bowl and combine with a fork. Add the mushroom pieces to the marinade and stir to coat. Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions. Set the timer for 15 minutes, by which time all the veggies should be golden brown. Remove both trays and increase the oven temperature to 220C fan (240C/gas 9). 3. While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet. Drain and tip into the lasagne dish. Meanwhile, warm the plant-based milk in the microwave. Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts. Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce. Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce. Keep stirring until the sauce thickens to the consistency of custard. 4. Add the roasted vegetables and sauce to the pasta and mix so that everything is well covered. Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs. Remove from the oven and serve with a small side salad, if you like. SAVE 20 PER CENT ON THE BOSH! BOYS’ NEW BOOK Bosh! will be published by HQ, HarperCollins, on 19 April, price £20. As well as pages of useful tips, info and advice on plant-based eating, chapters include quick eats, big eats, showpieces, greens and Bosh! bowls, small plates and sharers, cocktails, desserts and breakfasts. To pre-order a copy for £16 until 8 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. 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