butternut squash and sage macaroni
Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Unexpected dinner guest? Mix up this decadent dessert in mere moments.
Serves 4 generously
For the peanut butter filling
3 rounded tbsp smooth peanut butter
100ml (3.5fl oz/scant 0.5 cup) hot water
For the chocolate pudding
4 tbsp self-raising flour
2 tbsp cocoa powder
2 tbsp granulated sugar
2 tbsp sunflower oil
Serve with a generous scoop of vegan ice cream.
Start by making the peanut butter filling. Use a fork to whisk together the peanut butter and hot water until combined and smooth.
For the chocolate pudding, mix together the flour, cocoa powder, and sugar in a small, heatproof bowl. Spoon in the oil with 6 tablespoons of cold water and stir until combined.
Spoon out 1 rounded tablespoon of the cake mixture and pour the peanut butter filling into the resultant hole. Smooth over the removed cake mixture, covering any visible peanut butter.
Cook in an 850W microwave for 3 minutes, then allow to stand for 1 minute. Serve hot.
The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.