cheesy vegan pasta with roasted broccoli


prep time: 25 mins

cook time 15 minutes

serves 5


ingredients


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)


method


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