Creamy Broccoli Pasta Bake by @deliciouslyella

55 min

4 servings

🍝

230 g

Pasta

🥦

1 head

Broccoli

🥬

1

Leek

🫘

400 g

Butter beans

🫛

200 g

Frozen peas

🫒

2 tbsp

Olive oil

🥜

200 g

Cashews

🍲

1

Vegetable stock cube

💧

400 ml

Boiling water

🌼

3 tbsp

Wholegrain mustard

🧀

4 tbsp

Nutritional yeast

🧂

1 pinch

Sea salt

⚫

Black pepper

🥖

100 g

Sourdough bread

🥬

1 handful

Kale

🧂

1 pinch

Flaky sea salt

  1. Preheat

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

  2. Put
    • Cashews
    • Vegetable stock cube
    • Boiling water

    Put the cashews and vegetable stock cube into a high-speed blender and pour in the boiling water.

  3. Soak
    • Cashews
    • Vegetable stock cube
    • Boiling water

    Leave the cashews and stock to soak for 5–10 minutes.

  4. Add
    • Pasta
    • Boiling water

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

  5. Add
    • Pasta
    • Broccoli
    • Leek

    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.

  6. Transfer
    • Pasta
    • Broccoli
    • Leek

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

  7. Add
    • Cashews
    • Vegetable stock cube
    • Boiling water

    Add the wholegrain mustard, nutritional yeast, sea salt and black pepper to the blender with the cashews and stock; blitz until completely smooth.

  8. Pour
    • Pasta
    • Broccoli
    • Leek

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

  9. Blitz
    • Sourdough bread
    • Kale

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

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

    Stir through the olive oil and flaky sea salt, then scatter the topping over the pasta.

  11. Bake

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

Creamy Broccoli Pasta Bake by @deliciouslyella

55 min

4 servings

🍝

230 g

Pasta

🥦

1 head

Broccoli

🥬

1

Leek

🫘

400 g

Butter beans

🫛

200 g

Frozen peas

🫒

2 tbsp

Olive oil

🥜

200 g

Cashews

🍲

1

Vegetable stock cube

💧

400 ml

Boiling water

🌼

3 tbsp

Wholegrain mustard

🧀

4 tbsp

Nutritional yeast

🧂

1 pinch

Sea salt

⚫

Black pepper

🥖

100 g

Sourdough bread

🥬

1 handful

Kale

🧂

1 pinch

Flaky sea salt

Preparation Steps

  1. Step 1/11

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

  2. Step 2/11

    Put the cashews and vegetable stock cube into a high-speed blender and pour in the boiling water.

    🥜Cashews
    🍲Vegetable stock cube
    💧Boiling water

  3. Step 3/11

    Leave the cashews and stock to soak for 5–10 minutes.

    🥜Cashews
    🍲Vegetable stock cube
    💧Boiling water

  4. Step 4/11

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

    🍝Pasta
    🍲Saucepan

  5. Step 5/11

    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.

    🍝Pasta
    🥦Broccoli
    🥬Leek
    🍲Saucepan
    🧺Colander

  6. Step 6/11

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

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

  7. Step 7/11

    Add the wholegrain mustard, nutritional yeast, sea salt and black pepper to the blender with the cashews and stock; blitz until completely smooth.

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

  8. Step 8/11

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

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

  9. Step 9/11

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

    🥖Sourdough bread
    🥬Kale

  10. Step 10/11

    Stir through the olive oil and flaky sea salt, then scatter the topping over the pasta.

    🫒Olive oil
    🧂Flaky sea salt
    🥄Mixing spoon

  11. Step 11/11

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

    🍳Ovenproof dish

Composition

Ingredients

Types

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

Ingredients

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

Notes

Pasta (macaroni or rigatoni), Broccoli (about 300 g, cut into small florets with roughly chopped stalk), Leek (thinly sliced), Butter beans (tinned, drained and rinsed), Frozen peas (defrosted), Olive oil (for the pasta mixture), Black pepper (plenty, plus seasoning to taste), Sourdough bread (for the topping), Kale (about 50 g, for the topping)

Allergens

Gluten, Tree nuts, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, High-Protein, Egg-Free

Calories

780 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 101g, Fat: 31g, Fiber: 17g, Sugars: 10g

Nutritional Information

Minerals

Iron: 5.5mg, Magnesium: 130mg, Potassium: 950mg, Zinc: 3mg, Sodium: 780mg

Vitamins

Vitamin C: 75mg, Vitamin K: 120µg, Folate: 110µg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Saucepan, Ovenproof dish, Colander, Mixing spoon

Appliances

Oven, Blender, Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Family Dinner, Autumn/winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy, Crispy Topping, Tender

Flavors

Creamy, Savory, Umami, Mustardy, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerated leftovers : 3-4 days (Store in an airtight container,Reheat thoroughly until piping hot before serving), Frozen portions : up to 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw in the fridge overnight before reheating)