Step 1

Start by making the sauce. Heat vegan butter in a pan on low heat. Once melted add the flour and combine until a roux is formed.

Step 2

Slowly add milk and stock and whisk until it turns into a white sauce. Add grated vegan cheese, mustard, onion, garlic, spice and salt and pepper. Mix and cook on low until all melted.

Step 3

Cook pasta in salted water according to packet instructions. Chop broccoli florets into bite sized pieces and add to pasta in the last few minutes.

Step 4

Heat vegan garlic butter in a small pan on medium heat. Once melted add panko breadcrumbs and cook until golden. Keep tossing so it doesn’t burn and toasts evenly.

Step 5

Drain both pasta and broccoli and add both to the sauce. If the sauce is a little too thick you can add some of the pasta water.

Step 6

Serve pasta and top with the breadcrumbs and black pepper! Best served straightaway.