Broccoli & Almond Mac & Cheese

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Pasta 200 gr 400 gr
Broccoli 200 gr 400 gr
Shaved almonds 40 gr 80 gr
Cashews raw 60 gr 120 gr
Carrot 2 4
Nutritional yeast 2 tbsp 4 tbsp
Mixed herbs (nutmeg, garlic powder, onion powder, Italian herbs 1 tbsp 2 tbsp
*Vinegar (apple cider/white wine/red wine) 1 tbsp 2 tbsp
*Olive oil 2 tbsp 4 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 616Kj
  Protein 8.8g
  Fat, Total 6.8g
  –  Saturated 0.9g
  Carbohydrates 10.8g
  – Sugars 3.2g
  Sodium 22g
  Allergens Wheat, Cashews, Almond

TOOLS: saucepans, fry pan, spatula/wooden spoon, small bowl, blender/nutribullet

METHOD

1

SOAK & PREP
Place cashews in small bowl & cover with boiling water ● soak for 10 mins ● cut carrot skin on into 1cm cubes and cook for 6-7 mins in boiling water ● strain and rinse under cold water

2

PREP & COOK
Cut broccoli into small florets ● bring a saucepan of salted water to the boil ● add pasta & cook al dente (still slightly firm in the middle) after 2 mins, add broccoli ● after 5 mins, strain & rinse under cold water to slow down cooking process

3

ROAST
Dry roast almonds in a non-stick fry pan on medium heat until golden ● set aside

4

PREP & BLEND
Place rinsed carrot into blender ● add yeast, oil, vinegar, herb mix, ½ cup of water, S&P, soaked cashews & cashew water ● blend until smooth

5

COMBINE & SERVE
Heat the sauce in a saucepan ● gently add pasta & broccoli ● stir well to coat & combine completely ● serve in bowls & garnish with roasted almonds

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.