Creamy Broccoli Pasta Bake www.facebook.com 35 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat oven to 160°C fan / 350°F. Put cashews and stock cube in blender, add 400ml boiling water, let soak 5–10 minutes. 2. Boil salted water, add pasta and cook for 5 minutes. 3. Add 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. 4. Add mustard, nutritional yeast, salt and pepper to blender with cashews and stock; blend until smooth. Pour over pasta, stir, taste and adjust seasoning. 5. Blitz bread in food processor to make breadcrumbs, add kale and pulse. Stir in olive oil and salt; scatter over pasta. 6. Bake for 25–30 minutes until golden. 1. Preheat oven to 160°C fan / 350°F. Put cashews and stock cube in blender, add 400ml boiling water, let soak 5–10 minutes. 2. Boil salted water, add pasta and cook for 5 minutes. 3. Add 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. 4. Add mustard, nutritional yeast, salt and pepper to blender with cashews and stock; blend until smooth. Pour over pasta, stir, taste and adjust seasoning. 5. Blitz bread in food processor to make breadcrumbs, add kale and pulse. Stir in olive oil and salt; scatter over pasta. 6. Bake for 25–30 minutes until golden. Add Direction 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment High-speed blender Large saucepan Medium ovenproof dish Food processor Oven Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe