Sweet potato macaroni

• 175g macaroni
• 1 medium sweet potato
• 50g cashews nuts, roasted and unsalted
• 2 garlic cloves
• 1 tbsp gochujang paste (or to taste)
• 2 tbsp white flour
• 2½ tbsp nutritional yeast
• 1 spring onion
• 30g breadcrumbs

1. Heat the oven to 180C fan.

2. Cook pasta for 2 minutes less than packet says.

3. Peel and chop the sweet potato into 1cm cubes, and put them in a small saucepan with the cashews and a garlic clove. Bring to a boil, then simmer for 10 minutes.

4. Put in a blender with 500ml cold water, gochujang, flour, nutritional yeast and a 1 tsp of salt.

5. Toss the macaroni with the sauce and transfer to a 20cm x 20cm dish.

6. Finely chop the spring onions and mince the remaining garlic clove.

7. Mix crushed garlic, oil, ½ tsp salt and breadcrumbs in a bowl to make a topping.

8. Top the macaroni with the crumbs and bake for 20 minutes, until golden and bubbling.