Directions
- 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.
- 6Bake for 25–30 minutes until golden.
Ingredients
- 3 servings pasta
- 1 head broccoli
- 1 leek
- 400 g butter beans
- 200 g peas
- 1 tablespoon olive oil
- 200 g cashews
- 1 vegetable stock cube
- 3 tablespoons wholegrain mustard
- 4 tablespoons nutritional yeast
- 1 pinch sea salt
- 1 pinch black pepper
- 100 g sourdough bread
- 50 g kale
- 1 pinch flaky sea salt
Equipment
High-speed blenderLarge saucepanMedium ovenproof dishFood processorOven
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