Mac & Greens With Tenderstem Broccoli, Crispy Kale & Mezzi Rigatoni In A Creamy Cashew Sauce
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, preheat your oven to 180Ā°C / 160Ā°C fan and take out a large saucepan and a large baking tray.
STEP 2
Remove any hardy stems from theĀ greenĀ kaleĀ and then roughly chop the leaves. Cut theĀ broccoliĀ into bite-sized pieces, place into your roasting tray, toss in a little olive oil and season well with salt and pepper. Roast for 10 minutes, then add theĀ kaleĀ with a little olive oil and seasoning tossed through and roast everything for a further 5 minutes.Ā
STEP 3
Meanwhile pour boiling water from your kettle into your other saucepan and place over a high heat. Once boiling add theĀ mezziĀ rigatoniĀ and cook until al dente, around 12 minutes. Drain the pasta and set aside to keep warm.
STEP 4
Place the same saucepan you used for your pasta back over a low-medium heat and pour in theĀ cashew 'cheese' sauce. Heat through for 1-2 minutes, then remove from the heat and stir through the pasta and half of theĀ broccoliĀ andĀ kale. Divide the pasta between serving bowls and garnish with the remainingĀ broccoliĀ andĀ kale. Season to taste with salt and pepper, and enjoy!
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Mac & Greens With Tenderstem Broccoli, Crispy Kale & Mezzi Rigatoni In A Creamy Cashew Sauce
Mac & Greens With Tenderstem Broccoli, Crispy Kale & Mezzi Rigatoni In A Creamy Cashew Sauce
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, preheat your oven to 180Ā°C / 160Ā°C fan and take out a large saucepan and a large baking tray.
STEP 2
Remove any hardy stems from theĀ greenĀ kaleĀ and then roughly chop the leaves. Cut theĀ broccoliĀ into bite-sized pieces, place into your roasting tray, toss in a little olive oil and season well with salt and pepper. Roast for 10 minutes, then add theĀ kaleĀ with a little olive oil and seasoning tossed through and roast everything for a further 5 minutes.Ā
STEP 3
Meanwhile pour boiling water from your kettle into your other saucepan and place over a high heat. Once boiling add theĀ mezziĀ rigatoniĀ and cook until al dente, around 12 minutes. Drain the pasta and set aside to keep warm.
STEP 4
Place the same saucepan you used for your pasta back over a low-medium heat and pour in theĀ cashew 'cheese' sauce. Heat through for 1-2 minutes, then remove from the heat and stir through the pasta and half of theĀ broccoliĀ andĀ kale. Divide the pasta between serving bowls and garnish with the remainingĀ broccoliĀ andĀ kale. Season to taste with salt and pepper, and enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, preheat your oven to 180Ā°C / 160Ā°C fan and take out a large saucepan and a large baking tray.
STEP 2
Remove any hardy stems from theĀ greenĀ kaleĀ and then roughly chop the leaves. Cut theĀ broccoliĀ into bite-sized pieces, place into your roasting tray, toss in a little olive oil and season well with salt and pepper. Roast for 10 minutes, then add theĀ kaleĀ with a little olive oil and seasoning tossed through and roast everything for a further 5 minutes.Ā
STEP 3
Meanwhile pour boiling water from your kettle into your other saucepan and place over a high heat. Once boiling add theĀ mezziĀ rigatoniĀ and cook until al dente, around 12 minutes. Drain the pasta and set aside to keep warm.
STEP 4
Place the same saucepan you used for your pasta back over a low-medium heat and pour in theĀ cashew 'cheese' sauce. Heat through for 1-2 minutes, then remove from the heat and stir through the pasta and half of theĀ broccoliĀ andĀ kale. Divide the pasta between serving bowls and garnish with the remainingĀ broccoliĀ andĀ kale. Season to taste with salt and pepper, and enjoy!
