Creamy Broccoli Pasta Bake
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 225g pasta
- 1 head broccoli
- 1 leek
- 1 x 14 oz tin butter beans
- 2 cups frozen peas
- 1 tablespoon olive oil
- 7 oz cashews
- 1 vegetable stock cube
- 3 tablespoons wholegrain mustard
- 4 tablespoons nutritional yeast
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 160°C fan / 350°F. Put the cashews and stock cube into a high-speed blender and pour in 400ml / 13.5 fl oz of boiling water. Leave to soak for 5–10 minutes.
Step 2
Bring a large saucepan of salted water to the boil; add the pasta and cook for 5 minutes.
Step 3
Add the broccoli and leek to the pan with the pasta and bring back to the boil, then quickly remove from the heat and drain. Transfer everything to a medium ovenproof dish. Stir in the butter beans, peas and olive oil.
Step 4
Add the mustard, nutritional yeast, a pinch of salt and plenty of black pepper to the blender with the cashews and stock; blitz until completely smooth. Pour the sauce over the pasta mixture, stir everything together, then taste to check the seasoning and adjust as needed.
Step 5
To make the topping, blitz the bread in a food processor to make large breadcrumbs, then add the kale and pulse briefly to combine. Stir through the olive oil and a pinch of salt, then scatter over the pasta. Bake in the oven for 25–30 minutes until crisp and golden.
Step 6
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