Creamy Broccoli Pasta Bake

Directions

1. 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. 2

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

3. 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. 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. 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.