Elliot Lewis

Ingredients

• 1 leek, sliced thinly
• 2 cups of raw cashews, soaked in boiling water for 15 minutes and drained
• 10 garlic cloves, more if you’re not afraid of the dark
• 1 tbsp of apple cider vinegar
• 1/4 cups of nutritional yeast
• 2.5 cups of milk, cow or otherwise
• 2 tbsp of white miso paste
• 1 cup of vegetable stock
• 1/4 cup of butter
• 1/4 cup of flour
• 1 tsp of onion powder
• 1 tsp of smokey paprika
• 1/2 tsp of black pepper
• 5 cups of fresh spinach
• 1 broccoli, or an ammount of broccolini
• 400g of your fav pasta for baking

Topping

• 1 cup of panko breadcrumbs if everyone loves gluten
• 3/4 cup of cheese, this works for vegan cheese too
• 3 tbsp of hemp seeds
• 1/4 cup of olive oil
• 1/4 cup of nutritional yeast
• 1 tsp of salt

Method

• Oven on 180 C
• Blanche your brassica of choice for 3 mins
• Cook pasta as per instructions, drain and set aside.
• Soak cashews in boiling water for 15 minutes.
• In a large pot, add butter and leek, cook for 2 minutes. Add broccoli(ni) stems and garlic for 2 minutes. Add cashews. Add spinach and cook until wilted. Add flour, onion poweder, paprika, nutritional yeast, salt and pepper. Stir well.
• Pour in stock and milk, mix thoroughly. Add miso, vinegar and simmer for 10 minutes until thick.
• Transfer batches into a blender and blend until smooth n creamy.
• Return blended goodness to the large pot. Mix in your pasta and florets. Smooth mixture into greased baking dish.
• For the toppings, mix it all together and sprinkle over pasta.
• Cook for 30 minutes, until golden and bubbling.