Cheezy Broccoli Pasta Bake

Makes 3-4 servings

Free from wheat, dairy, and gluten.

Ingredients:

For the sauce:

• 1/2 a broccoli, sliced into florets.

• 1 onion, roughly sliced in to cubes.

• 2 white potatoes, roughly sliced into cubes.

• 1 tsp garlic powder

• 1/2 tsp cayenne pepper

• 1/2 cup nutritional yeast

• Pinch of Himalayan or Celtic sea salt

• 500ml low sodium vegetable stock plus additional water to cover all vegetables in pan.

• 250 grams brown rice pasta (or use whole wheat pasta as desired).

• 3 salad tomatoes, sliced thinly.

For the cheeze:

• 1/2 cup cashew nuts soaked in water for at least 4 hours or overnight

• 1 tsp dijon mustard

• 1/4 cup nutritional yeast

• 2 tbsp lemon juice

• 1 tsp apple cider vinegar

Method:

1. Preset oven to 180 degrees centigrade.

2. Cook pasta according to the instructions. Usually 15 mins in boiling water, and set to one side while you make the sauce.

3. Place half the brocolli and all the other vegetables for the sauce into a pan and add the seasonings, nutritional yeast, stock, and water.

4. Bring to the boil, then simmer for 30 minutes.

5. When cooled slightly, blend with a hand blender until smooth.

6. steam the remaining brocolli for 5-7 minutes

7. Next, blend all the cheez ingredients together in a Nutri Bullet or high speed blender until forms a smooth consistency. Add a little water if too thick for your liking!

8. Then simply add the pasta and broccoli to your sauce and combine together, pour into a large baking dish, pour over your cheez, and top with tomatoes.

9. Bake for 20 mins in the oven or until topping is golden brown, and serve with a lovely green salad!