Preheat the oven to 180 oC
Grease a 6 hole muffin tin
Cook the pasta according to the instructions on the packet
Drain away the water and return to the pan

Stir in the dairy free spread and egg
Pour in the milk and the garlic puree
Stir in two thirds of the cheese and season with salt and pepper
Divide amongst the 6 muffin cups

Sprinkle the breadcrumbs and remaining cheese on top
Bake in the oven for 30 minutes

Allow to sit for a couple of minutes before removing from the muffin moulds
Serve with a tomato dipping sauce