Serving size

1 person 2 people 4 people

Ingredients

2 tsp smoked paprika & oregano blend

(Paprika, Oregano)
1 onion
20g cashew parm cheez (Nuts)

(Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
100g kale
4 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 vegetable stock cube (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
250g brown rice penne (Eggs)
1 head of broccoli
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
240g butter beans (drained)

(butter beans, water)

Allergens

Contains: Nuts, Celery

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	141Kcal	492Kcal
	588kJ	2058kJ
Fat	5.3g	18g
of which saturates	0.8g	2.7g
Carbohydrates	19g	67g
of which sugars	1.9g	6.7g
Protein	4.2g	15g
Salt	0.48g	1.7g
Fibre	2.8g	9.7g

Back

Vegan Prep in 10 Low sat fat

Creamy Broccoli & Kale Pasta

Prep time: 0 mins

Total time: 25 mins

Cuisine: American

Food group: Vegan

A creamy and veg-filled pasta to keep the family happy. Brown rice penne to up the fibre. Cashew 'parmesan' for a 'cheesy' hit. No shortage of green veg with plenty of kale and broccoli.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Finely dice the onion. Heat a medium frying pan with 2 tbsp oil on medium heat. Add the onion and cook for 3 mins. Add the garlic paste, sundried tomato paste and spice mix. Drain and rinse the beans, then add to the pan. Cook for 2 mins, then roughly mash the beans with a wooden spoon.
Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
Finely chop the broccoli. Add the broccoli, kale and 450ml hot water to the bean pan. Crumble in the stock cube and stir. Bring to a boil and cook for 4 mins, until the kale has wilted. Season with sea salt and black pepper.
Add the cream to the pan and simmer for another 4-5 mins, until thickened slightly. Add the cooked pasta and stir to combine. Add a splash of water if it gets too dry.
Serve the pasta in bowls and garnish with the parm cheez.

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