Dairy-free pasta bake recipe

Method

1. Preheat the grill to medium high. Cook the pasta in boiling water for 4-5 minutes or until just under cooked. Drain and return to the pan.
2. Fry the onion for 2-3 mins, add the bacon lardons in a large saucepan for 3 minutes, add the sliced mushrooms and fry for another 3 minutes or until both are golden brown. Remove from the pan and set aside.
3. In the same pan, melt the soya spread. Beat in the flour until it forms a smooth paste. Remove from the heat and gradually beat in the milk until smooth. Return to the heat and bring to a simmer, stirring, until thick enough to coat the back of a wooden spoon.
4. Stir the dairy-free cheese (reserving a third for the top), mustard and into the sauce and season well. Pour over the pasta, bacon and mushrooms and stir together. Spoon into a 2-litre ovenproof dish. Mix together the breadcrumbs, remaining cheese, thyme and then sprinkle over the top of the pasta.
5. Drizzle with olive oil and bake under the grill for 8-10 minutes or until the top is golden and crusty and the filling is bubbling. Stand for 5 minutes before serving with a big green salad.
6. If you can't get gluten free breadcrumbs, make your own by blitzing gluten free bread.

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• In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.