Creamy Broccoli Pasta Bake

35 mins
Serves 1
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Directions

  1. 1Preheat oven to 160°C fan / 350°F. Put cashews and stock cube in blender, add 400ml boiling water, let soak 5–10 minutes.
  2. 2Preheat oven to 160°C fan / 350°F. Put cashews and stock cube in blender, add 400ml boiling water, let soak 5–10 minutes.
  3. 3Preheat oven to 160°C fan / 350°F. Put cashews and stock cube in blender, add 400ml boiling water, let soak 5–10 minutes.
  4. 4Boil salted water, add pasta and cook for 5 minutes.
  5. 5Boil salted water, add pasta and cook for 5 minutes.
  6. 6Boil salted water, add pasta and cook for 5 minutes.
  7. 7Add broccoli and leek to pasta, bring to a boil, remove from heat, drain and transfer to ovenproof dish. Stir in butter beans, peas and olive oil.
  8. 8Add broccoli and leek to pasta, bring to a boil, remove from heat, drain and transfer to ovenproof dish. Stir in butter beans, peas and olive oil.
  9. 9Add broccoli and leek to pasta, bring to a boil, remove from heat, drain and transfer to ovenproof dish. Stir in butter beans, peas and olive oil.
  10. 10Add mustard, nutritional yeast, salt and pepper to blender with cashews and stock; blend until smooth. Pour over pasta, stir, taste and adjust seasoning.
  11. 11Add mustard, nutritional yeast, salt and pepper to blender with cashews and stock; blend until smooth. Pour over pasta, stir, taste and adjust seasoning.
  12. 12Add mustard, nutritional yeast, salt and pepper to blender with cashews and stock; blend until smooth. Pour over pasta, stir, taste and adjust seasoning.
  13. 13Blitz bread in food processor to make breadcrumbs, add kale and pulse. Stir in olive oil and salt; scatter over pasta.
  14. 14Blitz bread in food processor to make breadcrumbs, add kale and pulse. Stir in olive oil and salt; scatter over pasta.
  15. 15Blitz bread in food processor to make breadcrumbs, add kale and pulse. Stir in olive oil and salt; scatter over pasta.
  16. 16Bake for 25–30 minutes until golden.
  17. 17Bake for 25–30 minutes until golden.
  18. 18Bake for 25–30 minutes until golden.

Ingredients

  • 3 servings pasta
  • 3 servings pasta
  • 3 servings pasta
  • 1 head broccoli
  • 1 head broccoli
  • 1 head broccoli
  • 1 leek
  • 1 leek
  • 1 leek
  • 400 g butter beans
  • 400 g butter beans
  • 400 g butter beans
  • 200 g peas
  • 200 g peas
  • 200 g peas
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 200 g cashews
  • 200 g cashews
  • 200 g cashews
  • 1 vegetable stock cube
  • 1 vegetable stock cube
  • 1 vegetable stock cube
  • 3 tablespoons wholegrain mustard
  • 3 tablespoons wholegrain mustard
  • 3 tablespoons wholegrain mustard
  • 4 tablespoons nutritional yeast
  • 4 tablespoons nutritional yeast
  • 4 tablespoons nutritional yeast
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 100 g sourdough bread
  • 100 g sourdough bread
  • 100 g sourdough bread
  • 50 g kale
  • 50 g kale
  • 50 g kale
  • 1 pinch flaky sea salt
  • 1 pinch flaky sea salt
  • 1 pinch flaky sea salt

Equipment

High-speed blenderLarge saucepanMedium ovenproof dishFood processorOven