Asparagus and Broccoli Pasta Bake

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07:00:00

This is a recipe I created for the lovely girls at Turah Magazine. The first issue has just come out and it's a truly beautiful piece of work which I am so happy to of been a part of. Turah is all about promoting mental and physical wellbeing and focuses on things like mindfulness, ethical consumption, good food (maybe I'm bias), art and exercise. The magazine is filled with beautiful illustrations, insightful words and a whole lot of positivity. I just love it. If you're in Edinburgh or Glasgow look out for this little gem floating around as it's well worth a read if you can get your hands on a copy (plus it's free!). But, in case you can't pick up a copy, the team have so very kindly let me share the recipe here too so I hope you will enjoy it!


You will need (serves 2):
around 24 spears of asparagus
1 head of broccoli
2 cups pasta

for the sauce
3 tablespoons vegan butter 
3 tablespoons plain flour 
2 cups soya milk 
1/2 cup nutritional yeast 
1 teaspoon dijon mustard 
1 teaspoon onion granules 
1/2 teaspoon garlic granules 
a little salt and black pepper to season

for the topping 
1 slice of whole wheat bread 
2 tablespoons nutritional yeast 

Method: 
- Pre-heat the oven to 200 degrees celsius. 
- Snap the woody end off the asparagus - bend it until it snaps and the bottom piece that snaps off is the woody bit you don't want. 
- Lay out the asparagus on a lined baking tray and drizzle with a little olive oil, a pinch of salt and a sprinkle of black pepper. Pop in the oven to roast for 15 minutes. 
- While the asparagus is roasting, put the pasta onto boil for 10 minutes and then start making the sauce. 
- In a pot, melt together the vegan butter and plain flour until it forms a paste. Gradually add the milk to the pot in small amounts, stirring well, to make a white sauce. Do this until all the milk has been added. 
- Add the rest of the sauce ingredients to the pot and mix well. Set aside until everything else is ready. 
- Add the broccoli into the pasta pot 2-3 minutes before it has finished cooking to heat this through. 
- Remove the asparagus from the oven and chop up the spears up into chunks. 
- Drain the pasta and put it back into the pot. Add the asparagus and pour over the sauce. Mix well until everything is covered in sauce. 
- Transfer the pasta to an ovenproof dish. 
- To make the topping, add the slice of bread to a food processor and pulse up into breadcrumbs. Stir through the nutritional yeast and use this to top the pasta bake. 
- Pop in the oven to bake for 15 minutes at 180 degrees celsius. 



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