The perfect mid-week supper, this creamy broccoli pasta comes together in no time and it’s a powerhouse of goodness. ZENB Spaghetti is combined with a flavourful broccoli and cashew sauce and topped with a “cheesy” almond parmesan. The ideal recipe to sneak in extra greens in a very delicious way! Brought to you by influencer star @happyskinkitchen for a nutritious skin-loving dish, served with ZENB Spaghetti to up the protein and fibre content.

• 340g ZENB Spaghetti
• 200g broccoli florets
• 40g cashews
• The juice of 1/2 lemon
• The zest of 1 lemon
• 30g fresh basil leaves
• 3 tbsp extra virgin olive oil
• 2 garlic cloves
• A generous pinch of salt
• 90g blanched almonds
• 4 tbsp nutritional yeast
• 1/2 tbsp miso paste

INSTRUCTIONS

Boil the broccoli florets for 3-4 minutes. Drain them and add them to a food processor together with all the cashews, lemon, basil, garlic, olive oil and salt. Blitz well until you have a fairly smooth and creamy consistency

To make the almond parmesan simply add the almonds, yeast and miso paste to a food processor and blitz until you have a fine crumb.

Cook ZENB Spaghetti according to the packet’s instructions, 5 minutes should do the trick.

Drain the Pasta but make sure to reserve 4 tbsp of the cooking water. Tip the Spaghetti back into the pan, add the pesto, cooking water and mix well.

Serve with a generous sprinkle of the almond “parmesan”.