Made With Riced Broccoli
Carbs
54g
Time
45 mins
Calories
600
Serves
5 people
Ingredients
- 1 Pouch Fullgreen Riced Cauliflower & Broccoli
- 350g spiral pasta or macaroni
- 250g Cashews
- 250ml vegetable stock + 200ml boiled water
- 1/4 cup Nutritional yeast
- 2 tsps yellow mustard
- 2 Tbsp Apple cider vinegar
- 2 tsps Onion powder
- 1 large garlic clove
- 1 tsp Salt
- 1 tsp Pepper
- Paprika - a generous pinch
- 1 Tbsp Olive oil
- 1 1/2 cups Kale, chopped
- 2 Tbsp vegan butter
- 1/2 cup Breadcrumbs
Method
- 1 Pre heat the oven to 375F
- 2 Add the cashews to bowl. Combine the stock and boiling water and pour over the cashews. Leave to soak for about 5 minutes.
- 3 Cook the pasta according to packet instructions, minus 1 minute of cooking time. Meanwhile, make the sauce.
- 4 Add the cashews and the stock they are soaking in to a blender, along with the nutritional yeast, paprika, mustard, vinegar, onion powder, garlic, salt, pepper and oil. Blend on a high speed until completely smooth.
- 5 Drain the pasta when it is cooked. Put it back in the pan and add the kale, cauliflower rice and cashew sauce.
- 6 Mix together so everything is covered in sauce then transfer to a baking dish. Melt the butter in a bowl, then add the breadcrumbs and mix.
- 7 Cover the pasta with the breadcrumbs and sprinkle a little extra paprika on top. Bake for 10 - 15 minutes until the breadcrumbs start to brown.
- 8 Serve with veggies or a leafy green salad and enjoy!
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