Creamy and crunchy; this quick and easy broccoli & cashew cream cheese pasta is simple but totally delicious! Full of flavour, full of veg, full of goodness, what more could you want?
Broccoli & Cashew Cheese Pasta
Broccoli & Cashew Cheese Pasta
with chickpeas & chilli flakes
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Broccoli Florets
- Cashew Nut Cream Cheese
- Chickpeas
- Dried Chilli Flakes
- Fresh Parsley
- Lemon
- Lemons
- Nutritional Yeast
- Whole Wheat Penne Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
PASTA, PASTA, PASTA!
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain the pasta on completion, reserving a cup of pasta water, and return the cooked pasta to the pot. Toss through some oil to prevent sticking.
CHARRED BROCCOLI
Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks with a pinch of salt and pepper for 6-7 minutes until lightly charred, shifting occasionally. On completion, add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked al dente. Remove from the pan on completion.
CRISPY Chickpeas
Return the pan to a medium-high heat with another drizzle of oil. When hot, add the drained Chickpeas and fry for 8-10 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use the lid to rein them in. Season to taste.
ALL TOGETHER NOW
To the pot with the cooked pasta, add the charred broccoli, the crispy Chickpeas, ½ chilli flakes (to taste), and the cashew cream cheese. Loosen with the reserved pasta water, if necessary. Season with salt, pepper, and a squeeze of lemon juice (to taste).
SERVICE, CHEF!
Dish up a heaping helping of the creamy broccoli and chickpea pasta. Garnish with the chopped parsley and the nutritional yeast. Sprinkle over the remaining chilli flakes (to taste) and finish it off with a grind of black pepper. Serve with any remaining Lemon wedges. Well done, Chef!
PASTA, PASTA, PASTA!
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain the pasta on completion, reserving a cup of pasta water, and return the cooked pasta to the pot. Toss through some oil to prevent sticking.
CHARRED BROCCOLI
Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks with a pinch of salt and pepper for 6-7 minutes until lightly charred, shifting occasionally. On completion, add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked al dente. Remove from the pan on completion.
CRISPY Chickpeas
Return the pan to a medium-high heat with another drizzle of oil. When hot, add the drained Chickpeas and fry for 8-10 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use the lid to rein them in. Season to taste.
ALL TOGETHER NOW
To the pot with the cooked pasta, add the charred broccoli, the crispy Chickpeas, ½ chilli flakes (to taste), and the cashew cream cheese. Loosen with the reserved pasta water, if necessary. Season with salt, pepper, and a squeeze of lemon juice (to taste).
SERVICE, CHEF!
Dish up a heaping helping of the creamy broccoli and chickpea pasta. Garnish with the chopped parsley and the nutritional yeast. Sprinkle over the remaining chilli flakes (to taste) and finish it off with a grind of black pepper. Serve with any remaining Lemon wedges. Well done, Chef!
PASTA, PASTA, PASTA!
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain the pasta on completion, reserving a cup of pasta water, and return the cooked pasta to the pot. Toss through some oil to prevent sticking.
CHARRED BROCCOLI
Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks with a pinch of salt and pepper for 6-7 minutes until lightly charred, shifting occasionally. On completion, add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked al dente. Remove from the pan on completion.
CRISPY Chickpeas
Return the pan to a medium-high heat with another drizzle of oil. When hot, add the drained Chickpeas and fry for 12-15 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use the lid to rein them in. Season to taste.
ALL TOGETHER NOW
To the pot with the cooked pasta, add the charred broccoli, the crispy Chickpeas, ½ chilli flakes (to taste), and the cashew cream cheese. Loosen with the reserved pasta water, if necessary. Season with salt, pepper, and a squeeze of lemon juice (to taste).
SERVICE, CHEF!
Dish up a heaping helping of the creamy broccoli and chickpea pasta. Garnish with the chopped parsley and the nutritional yeast. Sprinkle over the remaining chilli flakes (to taste) and finish it off with a grind of black pepper. Serve with any remaining Lemon wedges. Well done, Chef!
PASTA, PASTA, PASTA!
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain the pasta on completion, reserving a cup of pasta water, and return the cooked pasta to the pot. Toss through some oil to prevent sticking.
CHARRED BROCCOLI
Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks with a pinch of salt and pepper for 6-7 minutes until lightly charred, shifting occasionally. On completion, add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked al dente. Remove from the pan on completion.
CRISPY Chickpeas
Return the pan to a medium-high heat with another drizzle of oil. When hot, add the drained Chickpeas and fry for 12-15 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use the lid to rein them in. Season to taste.
ALL TOGETHER NOW
To the pot with the cooked pasta, add the charred broccoli, the crispy Chickpeas, ½ chilli flakes (to taste), and the cashew cream cheese. Loosen with the reserved pasta water, if necessary. Season with salt, pepper, and a squeeze of lemon juice (to taste).
SERVICE, CHEF!
Dish up a heaping helping of the creamy broccoli and chickpea pasta. Garnish with the chopped parsley and the nutritional yeast. Sprinkle over the remaining chilli flakes (to taste) and finish it off with a grind of black pepper. Serve with any remaining Lemon wedges. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Broccoli & Cashew Cheese Pasta?
The preparation time for Broccoli & Cashew Cheese Pasta with chickpeas & chilli flakes is between 15 and 30 minutes.
What is the total time required to make Broccoli & Cashew Cheese Pasta with chickpeas & chilli flakes?
The total time required to make Broccoli & Cashew Cheese Pasta with chickpeas & chilli flakes is between 30 and 50 minutes.
How many servings does Broccoli & Cashew Cheese Pasta provide?
4 servings
What are the main ingredients in Broccoli & Cashew Cheese Pasta?
Broccoli Florets, Cashew Nut Cream Cheese, Chickpeas, Dried Chilli Flakes, Fresh Parsley, Lemon, Lemons, Nutritional Yeast, Whole Wheat Penne Pasta
What is the nutritional information of Broccoli & Cashew Cheese Pasta?
Calories: 998, Carbs: 139 grams, Fat: grams, Protein: 46.4 grams, Sugar: 12.1 grams, Salt: 75 grams
How do I prepare Broccoli & Cashew Cheese Pasta?
PASTA, PASTA, PASTA!: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain the pasta on completion, reserving a cup of pasta water, and return the cooked pasta to the pot. Toss through some oil to prevent sticking. CHARRED BROCCOLI: Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks with a pinch of salt and pepper for 6-7 minutes until lightly charred, shifting occasionally. On completion, add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked al dente. Remove from the pan on completion. CRISPY CHICKPEAS: Return the pan to a medium-high heat with another drizzle of oil. When hot, add the drained chickpeas and fry for 8-10 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use the lid to rein them in. Season to taste. ALL TOGETHER NOW: To the pot with the cooked pasta, add the charred broccoli, the crispy chickpeas, ½ chilli flakes (to taste), and the cashew cream cheese. Loosen with the reserved pasta water, if necessary. Season with salt, pepper, and a squeeze of lemon juice (to taste). SERVICE, CHEF!: Dish up a heaping helping of the creamy broccoli and chickpea pasta. Garnish with the chopped parsley and the nutritional yeast. Sprinkle over the remaining chilli flakes (to taste) and finish it off with a grind of black pepper. Serve with any remaining lemon wedges. Well done, Chef!
What should be prepared from my kitchen to make Broccoli & Cashew Cheese Pasta?
Broccoli Florets, Cashew Nut Cream Cheese, Chickpeas, Dried Chilli Flakes, Fresh Parsley, Lemon, Lemons, Nutritional Yeast, Whole Wheat Penne Pasta
How many calories does Broccoli & Cashew Cheese Pasta have?
998 calories
How much fat content does Broccoli & Cashew Cheese Pasta have?
grams
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