Lentils pennes and cheese


400 g/14 oz / 4 cups dried pennes

2 tbsp vegan butter

2 tbsp gluten free plain (all-purpose) flour

600 ml /1 pint / 2 ½ cups whole vegan milk

100 g / 3 ½ oz 1 cup vegan Cheddar cheese, grated

100 g/ 3 ½ oz / 1 cup vegan Red Leicester cheese, grated

1 tsp paprika

1 tbsp Mustard

2 tbsp vegan sour cream


1.Boil the penne in salted water according to the packet instructions or until al dente. Drain well.

2.Meanwhile, put the butter, flour and milk in a saucepan. Cook the sauce over a low heat, stirring constantly until the mixture bubbles and thickens.

3.Take the pan off the heat and stir in the cheeses, paprika, mustard and sour cream. Season to taste with salt and pepper, then stir in the penne.

4.Spoon into warm bowls and serve immediately.

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