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!
Whole Wheat Penne Pasta - 125g
Broccoli Florets - 200g
Chickpeas - 60g
Dried Chilli Flakes - 5ml
Cashew Nut Cream Cheese - 60ml
Lemon - 1
Fresh Parsley - 4g
Nutritional Yeast - 10ml
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!
Whole Wheat Penne Pasta - 250g
Broccoli Florets - 400g
Chickpeas - 120g
Dried Chilli Flakes - 10ml
Cashew Nut Cream Cheese - 125ml
Lemon - 1
Fresh Parsley - 8g
Nutritional Yeast - 20ml
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!
Whole Wheat Penne Pasta - 375g
Broccoli Florets - 600g
Chickpeas - 180g
Dried Chilli Flakes - 15ml
Cashew Nut Cream Cheese - 185ml
Lemons - 2
Fresh Parsley - 12g
Nutritional Yeast - 30ml
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!
Whole Wheat Penne Pasta - 500g
Broccoli Florets - 800g
Chickpeas - 240g
Dried Chilli Flakes - 20ml
Cashew Nut Cream Cheese - 250ml
Lemons - 2
Fresh Parsley - 15g
Nutritional Yeast - 40ml
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