Cashews give this pasta dish a lovely creamy texture. If you don’t have any Korean red pepper paste then use another spicy sauce such as sriracha sauce. I keep gochujang in stock to make Kimchi with too.

Ingredients marked (W) available from Weigh Ahead

• Fine sea salt (w)
• 350g macaroni (w)
• Sunflower oil (w)
• 1 medium sweet potato
• 100g cashews nuts (w), roasted and unsalted
• 3 garlic cloves, peeled
• 1 tbsp gochujang paste (or to taste)
• 2 tbsp white flour (w)
• 2½ tbsp nutritional yeast (w)
• 2 spring onions
• 60g breadcrumbs

Method

1. Heat the oven to 200C (180C fan)/390F/gas 6, and bring a pan of water to a boil. Salt the water generously, drop in the macaroni and cook for two minutes less than the packet instructions say. Drain, drizzle with oil and toss to coat.
2. While the pasta is cooking, peel and chop the sweet potato into 1cm cubes, and put them in a small saucepan with the cashews and two of the garlic cloves. Add water to cover, bring to a boil, then lower the heat and simmer for 10 minutes.
3. Drain keeping the cooking liquor (keep the pan for later), then put in a blender with 500ml of saved cooking liquor (top up with water if necessary), the gochujang, flour, nutritional yeast and a teaspoon and three-quarters of salt. Blend smooth and taste – you may want to add more gochujang.
4. Toss the macaroni with the sauce and transfer to a roughly 20cm x 20cm ovenproof dish.
5. Finely chop the spring onions and mince the remaining garlic clove.
6. Put two tablespoons of oil in the reserved pan over a high heat and, once hot, fry the spring onions for a minute, then add the garlic and cook for two minutes more.
   Add the breadcrumbs and a quarter-teaspoon of salt to the pan, then stir them around the pot until the crumbs turn pale gold.
7. Top the macaroni with the crumbs, then bake for 20 minutes, until golden and bubbling. Leave to rest for five minutes, to settle, then serve hot with greens of your choice (we had them with fried leeks and cavolo nero).