Creamy Broccoli Pasta Bake – Packed with Veggies and Full of

• servings: 4 servings
• total time: 40 minutes

Ingredients

Craving comfort food that’s packed with goodness? Our cosy pasta bake is the perfect blend of creamy, crunchy, and nourishing! Loaded with broccoli, peas, leeks, and butter beans, and a rich cashew cream, it’s a veggie-packed dish that’s full of flavour. Nutritious, satisfying, and incredibly moreish—this is sure to become a family favourite.

For the pasta bake (serves 4):

3 servings of pasta (about 225g)

1 head broccoli (about 300g) cut into small florets & stalk roughly chopped

1 leek, thinly sliced

1 x 400g tin butter beans, drained

200g frozen peas, defrosted

1 tablespoon olive oil

200g cashews

1 vegetable stock cube

3 tablespoons wholegrain mustard

4 tablespoons nutritional yeast

pinch of sea salt & black pepper

For the crunchy kale topping:

100g sourdough bread

handful of kale (about 50g)

1 tablespoon olive oil

pinch of flaky sea salt

Directions

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.

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

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.

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.

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.