Cheesy Pasta
Prep. Time: 15 min
Cook Time: 30min
Serves: 4
INGREDIENTS
• 250g – 300g Penne Pasta
• 200g (1 large) Brown Onion
• 15g (5) Garlic Cloves
• 375g -500g (1 ½ - 2 cups) Filtered Water
• 10g (2 tsp) Vegetable Stock Paste
• ½ tsp ground Black Pepper
• 150g (1 cup) Unsalted Cashews
• 15g (1 Tbsp) Lemon Juice
• 25g (¼ cup) Nutritional Yeast
• 40g (¼ cup) Frozen Peas
• ½ head of Broccoli
DIRECTIONS
Add the cashews to a heat proof dish and cover with boiling water. Allow this to sit for 10 MIN.
In a large pot, add your water and a pinch of salt. Bring to the boil, then add your pasta and cook as per packet instructions.
Line a tray with baking paper. Place the cut broccoli on the tray. Drizzle with olive oil and season with salt and pepper. Bake at 180°C for 15 MIN.
Traditional
Peel and finely dice the onion and garlic. Add to a large saucepan with the stock paste and 250g (1 cup) water. Cook for 10 MIN or until the liquid reduces.
Add another 125g (½ cup) water, pepper, lemon juice, nutritional yeast and drained cashews. Using a stick mixer, blitz the sauce together.
Add the peas and cook for 5 MIN over a low heat. Drain the cooked pasta and add to the saucepan along with the broccoli and stir together.
Thermomix
Peel the onion and garlic. Cut the onion in half. Add to the TM bowl and chop 2 SEC / SP 7.
Add the stock paste and 250g of water. Cook for 10 MIN / 100˚C / REVERSE / SP STIR.
Add 125g water, pepper, lemon juice, yeast flakes and drained cashews. Blitz for 1 MIN / SP 9.
Add the peas and cook for 5 MIN / 100˚C / REVERSE / SP STIR. Drain the cooked pasta and add to the TM bowl, along with the broccoli. Mix for 30 SEC / REVERSE / SP 3.
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Serve into bowls and enjoy.
NOTES
For a thinner sauce consistency, add the remaining 125g of water and mix again.