Hungarian-style ‘Mac and cheese’

Ingredients:

• 3 tablespoons olive oil
• 1 large red onion
• 2 cloves garlic
• 150 g Smoked Lentil Salami
• 200 g gluten-free elbow macaroni (cooked in salted water)
• 200 ml plant-based cream
• 100 g plant-based cream cheese
• 150 g vegan cheese
• salt, pepper, nutmeg
• 100-200 ml plant-based milk

Preparation:

1. Heat the olive oil in a skillet and sauté the chopped onion.
2. Add the minced garlic and Smoked Lentil Salami, and continue sautéing.
3. Meanwhile, cook the gluten-free elbow macaroni pasta in salted water, then drain.
4. Pour the plant-based cream and cream cheese into the onion mixture, then stir in the vegan cheese.
5. Season with salt, pepper, and nutmeg, then pour in the plant-based milk to make the sauce smooth and creamy.
6. Mix the drained pasta with the sauce and toss well so that every bite is coated.
7. When serving, sprinkle with a little Smoked Lentil Salami and parsley.

Enjoy!