Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle and preheat your oven to 200°C / 180°C fan. Take out a large saucepan, a small frying pan and a roasting tray.

STEP 2

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Cut the broccoli into bite-sized pieces. Lay them on a baking tray in a single layer with a drizzle of olive oil and season with salt and pepper. Roast for 10-15 mins until golden, tossing once. 

STEP 3

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Pour boiling water into your saucepan, add the macaroni pasta, then place over the heat and salt the water well. Boil the pasta for 8 minutes or until al dente. Scoop out a mug of pasta water, then drain and return the pasta to the pan. 

STEP 4

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Place your frying pan over medium heat, and dry fry (without oil) the garlic breadcrumbs mix until lightly toasted. Finely chop the spring onion and keep the white half separate from the green. Chop the vegan kimchi into smaller bite-sized pieces (don’t throw away the juices as they’re packed with flavour and probiotics!). 

STEP 5

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Add the gochujang 'cheese' sauce, spring onion whites, and kimchi to the pot with the macaroni and stir to heat through. Add a few splashes of pasta water as needed to make the sauce silky. Add the cooked broccoli and stir again until just combined. 

STEP 6

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To serve, ladle the creamy macaroni into bowls and top with the crispy garlic breadcrumbs and the spring onion greens. Enjoy! 

(NB: If saving some for leftovers, heat it with a splash of vegan milk, reserved pasta water or water, as the pasta will absorb a lot of the sauce as it sits)