Creamy Broccoli Spaghetti with Almond “Parmesan”
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
FEATURED IN RECIPE
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
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 consistency2.
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.3.
Cook ZENB Spaghetti according to the packet’s instructions, 5 minutes should do the trick.4.
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.5.
Serve with a generous sprinkle of the almond “parmesan”.
The broccoli shouldn’t be super mushy, just a little soft. Likewise with your Spaghetti, try undercooking it slightly and checking the consistency a few minutes before the time is up to ensure it’s not overcooking!