Vegan pasta and broccoli with nutritional yeast and toasted almonds

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Broccoli200 g
• Nutritional yeast10 g
• Almonds10 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Cayenne pepperto taste
• Saltto taste

Contains: gluten, nuts,

In season: October – March

Method

1. Bring plenty of water to the boil for the pasta. Meanwhile, cut the broccoli into small florets, peel the stalk and dice it; roughly chop the almonds and peel and slice the garlic.
2. Toast the almonds in a dry frying pan over medium heat for 2–3 minutes, stirring, until golden and fragrant; set aside.
3. Salt the water and cook the pasta together with the broccoli for the time on the packet, until the pasta is al dente and the broccoli very soft.
4. For the last 2 minutes, heat the oil in the frying pan over low heat with the garlic and chilli powder for 1 minute, until the garlic is just golden.
5. Drain the pasta and broccoli, keeping back a ladleful of cooking water, and toss them in the pan over medium heat for 1–2 minutes, crushing the broccoli with the spoon and adding cooking water, until a green cream coats the pasta.
6. Turn off the heat, stir in the nutritional yeast and top with the toasted almonds.