Macaroni gratin

Ingredients

• 3 slice Bread, whole-wheat
• 400 g Whole-wheat macaroni
• 260 ml Almond milk, unflavored
• 6 tbsp Lemon juice, fresh
• 65 g Large carrots, diced
• 200 g Cashews, raw
• 2 clove Garlic, minced
• 1/2 head Onion, wedged
• 2 tbsp Olive oil
• 1/2 tsp Pepper, black ground

Method

1. Heat oven to 180C.
2. Cut the bread into cubes and arrange on a baking sheet lined with parchment paper.
3. Bake the bread for 15-18 minutes or until completely dry and golden.
4. Process in a food blender to get the breadcrumbs.
5. Cook the pasta according to package directions.
6. Drain and place aside.
7. In a medium pot, add the carrot and onion.
8. Fill the pot with water until veggies are just covered.
9. Bring to a boil, reduce heat and cook until tender.
10. In a meantime, place the cashews (soaked for 4 hours, rinsed, drained) to a food processor.
11. Process until coarsely chopped.
12. Add the almond milk, garlic, lemon juice, and black pepper.
13. Process until smooth.
14. When the veggies are cooked, drain and add to a food blender.
15. Process until smooth.
16. In a large bowl, toss the pasta with prepared sauce.
17. Transfer to a gently greased baking dish and sprinkle with breadcrumbs.
18. Drizzle evenly with olive oil.
19. Bake for 30 minutes.
20. Serve warm.