cheesy vegan pasta with roasted broccoli

prep time: 25 mins

cook time 15 minutes

serves 5


500g orecchiette

1 onion, finely sliced

3 cloves garlic, crushed

3 tbsp @mt_elephant ‘Vegan Cheesy’ flavour sprinkles

4 tbsp @mt_elephant Hemp + Olive Oil

1 tsp onion powder

1 tsp garlic powder

1/2 cup nutritional yeast

1/2 cup vegetable stock (or water)

1 cup cashews

1 head broccoli

lemon juice + crushed chilli flakes (optional)


preheat oven to 190 degrees

add cashews to a measuring jug and fill with hot water until just submerged, soak for at least 1 hour

chop broccoli into small florets, transfer to a baking tray. sprinkle with salt, 2 tbsp oil and 1 tbsp of ‘Vegan Cheesy’

roast for 30-35 minutes until tender

on a medium heat, sauté onion in a pan with 2 tbsp of oil until translucent

add garlic, onion + garlic powder and cook for one minute

pour in the cashews and any liquid used to soften them, simmer for 7 minutes

transfer the mixture to a food processor and process until smooth

add the nutritional yeast and vegetable stock in parts blitzing until you reach your desired consistency, season with salt

cook pasta as per instructions

pour the sauce over the cooked pasta and add the broccoli

finish with 2 tbsp of ‘Vegan Cheesy’ and a squeeze of lemon juice