Creamy Mac & Greens

Preheat oven to 180°C. Line two baking trays and heat a large saucepan of salted water over high heat and a medium saucepan on medium heat.

Cut the broccoli into roughly 2½cm 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 two tablespoons of olive oil and lightly season with salt and pepper. Put the tray on the top shelf of the preheated oven

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 220°C

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, one and one-quarter teaspoons salt and three-quarters of a teaspoon of pepper and stir into the sauce. Keep stirring until the sauce thickens to the consistency of custard

Add the cooked vegetables and sauce to the pasta and mix together 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 five minutes to warm through and crisp up the breadcrumbs. Remove from the oven and serve with a small side salad, if you like.