Put the cashews in a bowl and cover with boiling water. Set aside

Put the potatoes, onion and carrots in a large saucepan and cover with cold water

Drain the cooking water off into a jug or bowl. You'll need it in a minute

Put the cooked veggies into a blender with 480mls (2 cups) of the reserved cooking water, the sunflower spread, nutritional yeast, lemon juice, mustard, paprika & cayenne. Also drain the cashews and put them in the blender too

Puree until smooth then season to taste with salt & pepper and blitz again to incorporate

Drain the pasta then gently stir in half of the sauce mixture

Pour into the ovenproof dish and top with the breadcrumbs. Spray the top with some butter-flavoured spray oil such as the Flora 1 calorie spray

Bake for 30 - 35 minutes then put under the grill for a minute to brown the top

The other half of the sauce you can freeze for another time but it will keep well covered in the fridge for up to a week. We actually use it as a nacho dip. I blitz it with a hand blender and reheat it in the microwave with some finely chopped jalepenos and a pinch garlic powder