Preheat the Oven: 200ºC.
Sauté the Base: Melt butter + olive oil. Sweat leeks for 5 mins, then add asparagus (no tips) + fry for 10 mins until sweet.
The Béchamel: Stir in flour + mustard. Slowly whisk in almond milk into a loose sauce. Simmer for 3 mins.
The Mash: Stir in peas, thyme, 40g of each cheese + asparagus tips. Lightly squash the peas with a fork.
Assemble: Snap in chickpea pasta sheets. Mix well, pulling a few sheets to the top for that professional texture.
The Finish: Top with crushed almonds + remaining cheese. Drizzle with olive oil + bake for 25 mins until bubbling.
