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We are so honoured to have Top Chef Canada's youngest and first Indigenous woman contestant Chef Siobhan Detkavich create this savoury, comforting pasta dish featuring Kove Sea Spice for us.
It's a classic favourite, with a new twist!
For the Mac ’n Cheaweed (for 4):
4C of your favourite Pasta - we used TOFETTE by ANTICA PASTA DI GRAGNANO
+ 2tbs pasta water
2.5C Plant-Based Milk
1/3C All Purpose Flour
1/3C Plant-based Butter + 2tbs for finish
1/2C Sun-dried Tomatoes, diced
1/2C of your favourite Plant-based Cheese - we used Blue Heron's The Crown for this recipe
30ml Fresh Dill, chopped
45ml Kove Sea Spice
To Taste Salt & Pepper
1tbs Lemon juice
a) In a medium sauce pot, place on medium heat and allow the 1/3C of butter to begin melting. While doing so, ensure a secondary pot for pasta water is salted and being brought up to a boil.
b) Once it is fully melted, and without browning the butter, add 1/3C all purpose flour to the pot and begin stirring. Watching the roux come together, continue mixing until a blond roux is achieved. Add milk and continue stirring.
c) Cook pasta until al dente - approximately 7 minutes depending on the brand. Before fully straining the pasta to add to the sauce pot, reserve 2tbs (*approx) worth of pasta water to stir in to the béchamel, this will help bind the sauce to the noodles. Once ready, add the pasta and remainder of ingredients into the pot and stir.
d) Season to taste and finish with 1tbs of lemon juice. Serve immediately.