Three creamy pastas using three delicious Hellmann’s Vegan Mayos: Baconnaise, Chipotle and original Vegan Mayo

1. Preheat the oven to 180°C.
2. Place the squash on a baking tray, drizzle with oil, season lightly and roast until cooked through and slightly caramelised on the edges. Add to a food processor and blend.
3. Meanwhile, in a large saucepan, heat the vegan butter until it foams. 
4. Add the flour and fry gently until it smells biscuity, then add the mustard powder and start pouring in the oat milk, whisking as you go, until you have a smooth sauce.
5. Keep whisking and add the vegan cheese, a bit by bit, allowing it to melt into the sauce as you go. Stir through the squash puree, mayo and cooked macaroni.
6. Season to taste and serve, garnished with the crispy sage leaves.

Orecchiette with Creamy Miso Mushroom (Hellmann’s Vegan Garlic Mayo)

1. Add the porcini mushrooms to a small bowl and pour over the hot water. Leave to steep for 20 minutes, then carefully remove the mushrooms, finely chop them and strain the liquid, reserving it for later. 
2. Meanwhile, blend the cashews and water together to make a smooth cream, adding more water if needs be.
3. In a large saucepan fry the shallots for around 5 minutes in the olive oil until softened and golden, then add garlic cloves and cook until fragrant. 
4. Add the mixed mushrooms and fry until they've coloured but still have a little bite. 
5. Add the porcini liquid from earlier along with the white miso and cashew cream. Stir and reduce if the sauce is too thin, or add a splash more water if it's too thick. 
6. Add the pasta and stir through the sauce, adding pasta water to emulsify as necessary.
7. Stir through the chopped tarragon and serve.

Rigatoni Alla Vodka (Hellmann’s Vegan Baconnaise)

1. Blend the cashews until you have a smooth cream (add more water if needs be) and set aside. 
2. Add a splash of oil to a saucepan and sweat the garlic and onion together over a medium heat until the onion has softened, roughly 10 minutes.
3. Add the tomato paste and pepper and stir through the onions. Cook for around a minute to remove the harsh taste of the tomato paste.
4. Pour over the vodka and deglaze the pan, scraping any pieces from the bottom. 
5. Add the cashew cream, baconnaise, nutritional yeast and enough water to create a good sauce consistency. Season with sea salt and black pepper to taste.
6. Add your cooked pasta to the pan and stir to combine with the sauce, adding splashes of pasta water to loosen as necessary. 
7. Enjoy!