• 3 cloves garlic
• handful broccolini
• 40g butter
• 1/2 bunch fresh thyme
• 2 Tbsp buckwheat flour
• 1L almond milk
• 450g dried macaroni (gluten-free)
• 30g parmesan cheese
• 150g cheddar cheese
• 100g baby spinach leaves
• handful cherry tomatoes
• 50g sliced almonds

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1. Preheat the oven to 220°C / 200°C fan bake and bring a large pot of salted water to the boil
2. Crush and finely chop the garlic, chop the stalks off the broccolini
3. Grab a large frying pan and add the broccolini stalks to layer pan add the butter, thyme leaves and cook stirring until softened - approximately 15 minutes
4. Stir in the flour, slowly add the milk and simmer until thickened - approximately 10 minutes
5. Add the pasta to the boiling water, cook until tender and drain
6. Grate the parmesan and cheddar cheese into the sauce, mix well
7. Tip all the contents into a blender, blitz until smooth
8. Season with salt and pepper, add the pasta, and broccolini florets, then transfer to a baking dish
9. Grate over the remaining cheddar and scatter with almonds, bake until golden - approximately 30 minutes
10. Add the spinach leaves to a plate and transfer pasta on top
11. Halve the cherry tomatoes, add to pasta
12. Toss
13. Enjoy!

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