Main Dishesdeliciouslyella
Creamy Broccoli Pasta Bake
Moreish and creamy, with a golden crispy topping, our Broccoli Pasta Bake is packed with veggies and full of flavour. Load up on goodness with broccoli, peas, leeks and butter beans, in a deliciously rich sauce using cashews, wholegrain mustard and nutritional yeast. This is bound to be a new family favourite.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●oven
- ●saucepan
- ●pan
- ●food processor
📝 Preparation Steps
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.
cashews7 oz
2
Bring a large saucepan of salted water to the boil; add the pasta and cook for ⏱️ 5 minutes.
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.
leek1butter beans8.5 ozolive oil1 tablespoon
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.
nutritional yeast4 tablespoonscashews7 oz
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.
olive oil1 tablespoon
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