Veggie Cheeseburger and Truffle Mac & Cheese

Meanwhile, grate the Cheddar cheese. Halve the burger buns. 

Peel and grate the garlic (or use a garlic press). Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.

Halfway through cooking the pasta, place the plant-based burgers on a lightly oiled large baking tray. Bake on the middle shelf until browned, 6-7 mins.

Once the pasta is cooked, reserve some of the pasta water (see pantry for amount).

Drain the pasta in a colander and drizzle with oil to keep it from sticking.

Meanwhile, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min.

Add the cooked macaroni, veg stock paste and reserved pasta water. Bring to the boil, stirring constantly, then remove from the heat. 

Vigorously stir the creme fraiche and half the cheese into the macaroni until smooth and melted. Taste and season with salt and pepper if needed, then cover with a lid to keep warm.

Once the burgers are cooked, carefully place the remaining cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, add the buns to the same tray to warm through, 2-3 mins.