Creamy Broccoli Pasta Bake by @deliciouslyella

50 min

4 servings

🍝

230 g

Pasta

🥦

300 g

Broccoli

🥬

1

Leek

🫘

400 g

Butter beans

🫛

200 g

Frozen peas

🫒

2 tbsp

Olive oil

🥜

200 g

Cashews

🍲

1

Vegetable stock cube

🌼

3 tbsp

Wholegrain mustard

🧀

4 tbsp

Nutritional yeast

🧂

Sea salt

⚫

Black pepper

💧

400 ml

Water

🥖

100 g

Sourdough bread

🥬

50 g

Kale

🧂

Flaky sea salt

  1. Preheat

    Preheat the oven to 160°C fan / 350°F.

  2. Put
    • Cashews
    • Vegetable stock cube
    • Water

    Put the cashews and stock cube into a high-speed blender, pour in the boiling water, and leave to soak for 5–10 minutes.

  3. Add
    • Pasta
    • Water
    • Sea salt

    Bring a large saucepan of salted water to the boil, add the pasta and cook for 5 minutes.

  4. Add
    • Broccoli
    • Leek
    • Pasta

    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.

  5. Transfer
    • Butter beans
    • Frozen peas
    • Olive oil

    Transfer everything to a medium ovenproof dish and stir in the butter beans, peas and olive oil.

  6. Add
    • Wholegrain mustard
    • Nutritional yeast
    • Sea salt

    Add the mustard, nutritional yeast, a pinch of salt and plenty of black pepper to the blender with the cashews and stock, then blitz until completely smooth.

  7. Pour
    • Pasta
    • Broccoli
    • Leek

    Pour the sauce over the pasta mixture, stir everything together, then taste to check the seasoning and adjust as needed.

  8. Blitz
    • Sourdough bread
    • Kale

    Blitz the bread in a food processor to make large breadcrumbs, then add the kale and pulse briefly to combine.

  9. Stir
    • Olive oil
    • Flaky sea salt
    • Pasta

    Stir through the olive oil and a pinch of salt, then scatter the topping over the pasta.

  10. Bake

    Bake in the oven for 25–30 minutes until crisp and golden.

Creamy Broccoli Pasta Bake by @deliciouslyella

50 min

4 servings

🍝

230 g

Pasta

🥦

300 g

Broccoli

🥬

1

Leek

🫘

400 g

Butter beans

🫛

200 g

Frozen peas

🫒

2 tbsp

Olive oil

🥜

200 g

Cashews

🍲

1

Vegetable stock cube

🌼

3 tbsp

Wholegrain mustard

🧀

4 tbsp

Nutritional yeast

🧂

Sea salt

⚫

Black pepper

💧

400 ml

Water

🥖

100 g

Sourdough bread

🥬

50 g

Kale

🧂

Flaky sea salt

Preparation Steps

  1. Step 1/10

    Preheat the oven to 160°C fan / 350°F.

  2. Step 2/10

    Put the cashews and stock cube into a high-speed blender, pour in the boiling water, and leave to soak for 5–10 minutes.

    🥜Cashews
    🍲Vegetable stock cube
    💧Water

  3. Step 3/10

    Bring a large saucepan of salted water to the boil, add the pasta and cook for 5 minutes.

    🍝Pasta
    💧Water
    🧂Sea salt
    🍲Saucepan

  4. Step 4/10

    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.

    🥦Broccoli
    🥬Leek
    🍝Pasta
    🍲Saucepan
    🧺Colander

  5. Step 5/10

    Transfer everything to a medium ovenproof dish and stir in the butter beans, peas and olive oil.

    🫘Butter beans
    🫛Frozen peas
    🫒Olive oil
    🍝Pasta
    🥦Broccoli
    🥬Leek
    🍳Ovenproof dish
    🥄Spoon

  6. Step 6/10

    Add the mustard, nutritional yeast, a pinch of salt and plenty of black pepper to the blender with the cashews and stock, then blitz until completely smooth.

    🌼Wholegrain mustard
    🧀Nutritional yeast
    🧂Sea salt
    ⚫Black pepper
    🥜Cashews
    🍲Vegetable stock cube

  7. Step 7/10

    Pour the sauce over the pasta mixture, stir everything together, then taste to check the seasoning and adjust as needed.

    🍳Ovenproof dish
    🥄Spoon

  8. Step 8/10

    Blitz the bread in a food processor to make large breadcrumbs, then add the kale and pulse briefly to combine.

    🥖Sourdough bread
    🥬Kale

  9. Step 9/10

    Stir through the olive oil and a pinch of salt, then scatter the topping over the pasta.

    🫒Olive oil
    🧂Flaky sea salt
    🍳Ovenproof dish
    🥄Spoon

  10. Step 10/10

    Bake in the oven for 25–30 minutes until crisp and golden.

    🍳Ovenproof dish

Composition

Ingredients

Types

Grains, Vegetables, Legumes, Oils, Nuts, Condiments, Seasonings, Spices, Liquids

Ingredients

Pasta, Broccoli, Leek, Butter beans, Frozen peas, Olive oil, Cashews, Vegetable stock cube, Wholegrain mustard, Nutritional yeast, Sea salt, Black pepper, Water, Sourdough bread, Kale, Flaky sea salt

Notes

Pasta (3 servings), Broccoli (1 head, cut into small florets, stalk roughly chopped), Leek (thinly sliced), Butter beans (1 tin, drained), Frozen peas (defrosted), Olive oil (for the pasta bake), Water (boiling, for soaking the cashews), Sourdough bread (for the topping), Kale (a handful, for the topping)

Allergens

Gluten, Tree nuts, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Sugar-Free

Calories

560 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 60g, Fat: 26g, Fiber: 12g, Sugars: 6g

Nutritional Information

Minerals

Iron: 4.5mg, Magnesium: 90mg, Potassium: 850mg, Zinc: 2.5mg, Sodium: 820mg

Vitamins

Vitamin C: 75mg, Vitamin K: 180mcg, Folate: 90mcg, Vitamin A: 350mcg, Vitamin B12: 2.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Saucepan, Ovenproof dish, Colander, Spoon

Appliances

Oven, Blender, Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Crunchy, Crispy

Flavors

Creamy, Savory, Umami, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerate leftovers : 3-4 days (in an airtight container,once cooled to room temperature), Freeze : up to 2 months (in a freezer-safe airtight container,note: topping texture may soften after freezing/reheating), Reheat : N/A (oven or microwave until piping hot throughout)