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.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 servings of pasta
- 1 head broccoli
- 1 leek
- 8.5 oz butter beans
- 2 cups frozen peas
- 1 tablespoon olive oil
- 7 oz cashews
- 1 vegetable stock cube
- 3 tablespoons wholegrain mustard
- 4 tablespoons nutritional yeast
- pinch of sea salt & black pepper
Instructions
- 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.
- 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.
- 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.
- 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.