Creamy Broccoli Pasta by @deliciouslyella

30 min

2 servings

🍝

150 g

Pasta

🥦

1 head

Broccoli

🫛

100 g

Frozen peas

🥜

1 handful

Cashews

🍲

1

Vegetable stock cube

🌼

1 tsp

Dijon mustard

🧀

1 tbsp

Nutritional yeast

🍋

2

Lemon

🫘

400 g

Butter beans

🧂

Sea salt

⚫

Black pepper

💧

100 ml

Water

  1. Add
    • Pasta
    • Sea salt
    • Water

    Bring a large saucepan of salted water to the boil and add the pasta.

  2. Cook
    • Pasta
    • Broccoli
    • Frozen peas

    Cook the pasta according to the pack instructions, adding the broccoli and frozen peas for the last 3 minutes of cooking time.

  3. Cook
    • Pasta
    • Broccoli
    • Frozen peas

    Cook until the pasta is al dente, the broccoli is tender, and the peas are defrosted, then drain and return to the pan.

  4. Put
    • Cashews
    • Vegetable stock cube
    • Water

    Meanwhile, put the cashews and stock cube into a bowl with 100ml boiling water.

  5. Dissolve
    • Cashews
    • Vegetable stock cube
    • Water

    Let the stock cube dissolve and the cashews soak for 5 minutes.

  6. Put
    • Dijon mustard
    • Nutritional yeast
    • Lemon

    Put the mustard, nutritional yeast, the juice of both lemons and half the zest, and half the tin of butter beans into a high-speed blender along with the cashews and their soaking liquid.

  7. Blend

    Blend until you have a smooth, creamy sauce.

  8. Season
    • Sea salt

    Season the sauce with salt and pepper to taste.

  9. Pour
    • Pasta
    • Broccoli
    • Frozen peas

    Pour the sauce over the drained pasta and veg, adding the last half of the butter beans.

  10. Stir
    • Lemon

    Stir to combine and top with a little extra lemon zest.

Creamy Broccoli Pasta by @deliciouslyella

30 min

2 servings

🍝

150 g

Pasta

🥦

1 head

Broccoli

🫛

100 g

Frozen peas

🥜

1 handful

Cashews

🍲

1

Vegetable stock cube

🌼

1 tsp

Dijon mustard

🧀

1 tbsp

Nutritional yeast

🍋

2

Lemon

🫘

400 g

Butter beans

🧂

Sea salt

⚫

Black pepper

💧

100 ml

Water

Preparation Steps

  1. Step 1/10

    Bring a large saucepan of salted water to the boil and add the pasta.

    🍝Pasta
    🧂Sea salt
    💧Water
    🍲Saucepan

  2. Step 2/10

    Cook the pasta according to the pack instructions, adding the broccoli and frozen peas for the last 3 minutes of cooking time.

    🍝Pasta
    🥦Broccoli
    🫛Frozen peas
    🍲Saucepan

  3. Step 3/10

    Cook until the pasta is al dente, the broccoli is tender, and the peas are defrosted, then drain and return to the pan.

    🍝Pasta
    🥦Broccoli
    🫛Frozen peas
    🍲Saucepan
    🧺Colander

  4. Step 4/10

    Meanwhile, put the cashews and stock cube into a bowl with 100ml boiling water.

    🥜Cashews
    🍲Vegetable stock cube
    💧Water
    🥣Bowl

  5. Step 5/10

    Let the stock cube dissolve and the cashews soak for 5 minutes.

    🥜Cashews
    🍲Vegetable stock cube
    💧Water
    🥣Bowl

  6. Step 6/10

    Put the mustard, nutritional yeast, the juice of both lemons and half the zest, and half the tin of butter beans into a high-speed blender along with the cashews and their soaking liquid.

    🌼Dijon mustard
    🧀Nutritional yeast
    🍋Lemon
    🫘Butter beans
    🥜Cashews

  7. Step 7/10

    Blend until you have a smooth, creamy sauce.

  8. Step 8/10

    Season the sauce with salt and pepper to taste.

    🧂Sea salt
    ⚫Black pepper

  9. Step 9/10

    Pour the sauce over the drained pasta and veg, adding the last half of the butter beans.

    🍝Pasta
    🥦Broccoli
    🫛Frozen peas
    🫘Butter beans
    🍲Saucepan

  10. Step 10/10

    Stir to combine and top with a little extra lemon zest.

    🍋Lemon
    🥄Spoon

Composition

Ingredients

Types

Grains, Vegetables, Nuts, Condiments, Seasoning, Fruit, Legumes, Spices, Liquid

Ingredients

Pasta, Broccoli, Frozen peas, Cashews, Vegetable stock cube, Dijon mustard, Nutritional yeast, Lemon, Butter beans, Sea salt, Black pepper, Water

Notes

Pasta (2 servings, orecchiette recommended), Broccoli (about 300g / 4 generous cups, cut into small florets), Cashews (large handful, about 5 tablespoons), Dijon mustard (smooth), Lemon (zested and juiced), Butter beans (1 tin, drained), Water (boiling, for soaking the cashews and stock cube)

Allergens

Gluten, Tree nuts, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Halal, Egg-Free, Sugar-Free

Calories

610 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 88g, Fat: 16g, Fiber: 15g, Sugars: 7g

Nutritional Information

Minerals

Iron: 4.5mg, Magnesium: 90mg, Potassium: 850mg, Sodium: 850mg, Zinc: 2.5mg

Vitamins

Vitamin C: 110mg, Vitamin K: 150µg, Folate: 160µg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Saucepan, Bowl, Zester, Colander, Spoon

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, Italian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Smooth, Tender

Flavors

Creamy, Savory, Citrusy, Fresh, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked leftovers : 3 days (store in an airtight container,cool before refrigerating,reheat thoroughly before eating), freezing : 2 months (freeze in an airtight container,note sauce texture may change slightly on thawing,thaw in fridge overnight before reheating)