Green Goddess Pasta

Serves: 3-4 people
Prep: 30 mins

This high-protein broccoli pasta is a game-changer! Made with nutritional yeast, silken tofu and cashews, it’s luxuriously creamy, totally plant-based, and loaded with goodness. It’s the perfect blend of comfort and nutrition - says Veggie Food Joe.

Recipe tip: The Parmesan is made with just 4 ingredients and can be stored in the fridge in an air tight container. It will stay fresh for at least 1 week.

What you’ll need:

Homemade vegan Parmesan:

• 1 cup cashews (150g)

• 1/3 cup of Marigold nutritional yeast (4 tbsp)

• 1/2 tsp garlic powder

• 1/2 tsp salt

Pasta:

• 300g pasta

• 300g broccoli 

• 75g cooked spinach 

• 349g silken tofu 

• 3 tbsp vegan Parmesan 

• 2 tsp Marigold vegetable bouillon stock

How to do it:

1. Start by making the Parmesan. Add the nutritional yeast, cashews, salt and garlic to a blender and blitz until you have a fine crumb. Keep this in an air airtight container in the refrigerator;

2. Cook the pasta until just slightly underdone. Drain the pasta, reserving some of the cooking water;

3. Break the broccoli into small florets and cook until softened. Add half of the broccoli to a blender with the silken tofu, vegan parmesan, and spinach. Blend until smooth; 

4. Add the broccoli sauce to a pan. Add the bouillon stock and a ladle full of the pasta water. Once this is heated through add the pasta and the remaining broccoli;

5. Add more pasta water until you have the desired consistency; 

6. Serve with some freshly zested lemon and extra Parmesan.

This recipe is made by Veggie Food Joe in collaboration with Marigold Health Foods. Thank you Joe😊

Products used: