Creamy Hummus Pasta Bake

Ingredients

• 1/2 medium broccoli
• 14.109 oz shell pasta
• 1 1/2 cup cherry tomatoes
• 1 2/3 cup canned full-fat coconut milk
• 3/4 cup 1 Tbsp hummus
• 1/2 cup raw cashews
• 2 Tbsp nutritional yeast flakes
• 1/4 tsp garlic powder
• 1/8 tsp salt

Instructions

1. 1

   Cut the outer thick skin off the stem of the broccoli and discard. Cut the stem into little pieces. Cut the broccoli florets into bite-sized pieces.

2. 2

   Cook the pasta in salted boiling water for 4 to 5 minutes. Preheat the oven to 400°F (200°C).

3. 3

   Add the chopped broccoli stem and florets to cook with the pasta. After 1 minute, drain. We want the pasta to be slightly under-cooked.

4. 4

   Transfer the drained pasta and broccoli to a large 11 x 8 inch (28 x 21 cm) baking dish, along with the tomatoes.

5. 5

   In a medium bowl, mix together the coconut milk and hummus. Pour this over the pasta and toss everything to coat. Bake in the centre rack of the preheated oven for 20 minutes.

6. 6

   Meanwhile, add the cashews, nutritional yeast, garlic powder, and salt to a small food processor. Blend into a coarse powder.

7. 7

   If desired, add some of the cashew 'Parmesan' cheese to the top of the baked pasta and bake for an additional 3 to 5 minutes to toast.

8. 8

   Serve the pasta while hot, and sprinkle over top more vegan 'Parmesan' cheese. Enjoy!