Three creamy pastas using three delicious Hellmann’s Vegan Mayos: Baconnaise, Chipotle and original Vegan Mayo
Creamy Roast Squash Mac and Cheese (Hellmann’s Vegan Mayo)
- Preheat the oven to 180°C.
- 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.
- Meanwhile, in a large saucepan, heat the vegan butter until it foams.
- 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.
- 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.
- Season to taste and serve, garnished with the crispy sage leaves.
Orecchiette with Creamy Miso Mushroom (Hellmann’s Vegan Garlic Mayo)
- 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.
- Meanwhile, blend the cashews and water together to make a smooth cream, adding more water if needs be.
- 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.
- Add the mixed mushrooms and fry until they've coloured but still have a little bite.
- 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.
- Add the pasta and stir through the sauce, adding pasta water to emulsify as necessary.
- Stir through the chopped tarragon and serve.
Rigatoni Alla Vodka (Hellmann’s Vegan Baconnaise)
- Blend the cashews until you have a smooth cream (add more water if needs be) and set aside.
- 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.
- 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.
- Pour over the vodka and deglaze the pan, scraping any pieces from the bottom.
- 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.
- Add your cooked pasta to the pan and stir to combine with the sauce, adding splashes of pasta water to loosen as necessary.