1Preheat oven to 160°C fan / 350°F. Put cashews and stock cube in blender, add 400ml boiling water, let soak 5–10 minutes.
2Boil salted water, add pasta and cook for 5 minutes.
3Add 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.
4Add mustard, nutritional yeast, salt and pepper to blender with cashews and stock; blend until smooth. Pour over pasta, stir, taste and adjust seasoning.
5Blitz bread in food processor to make breadcrumbs, add kale and pulse. Stir in olive oil and salt; scatter over pasta.