My Non-Creamy Pasta Bake with Leeks & Broccoli

This pasta bake is made with a non-creamy, creamy sauce using tofu (for any tofu dodgers, you would have no idea its in the sauce) adding that extra plant protein with the garlicky veggies all mixed together and a crunchy topping. Let me know what you think.

Change up the veggies to what you have - kale or shredded greens, spinach, courgette or peas.

What you will need: Serves 4-6

500g of dried pasta

1 x Red onion peeled & chopped

3 x Cloves of garlic peeled, chopped/grated

2 x Large handfuls of broccoli / tenderstem broccoli / purple sprouting broccoli

2 x leeks

1 x lemon

1 x pack of silken tofu

2 x tsp dried herbs - oregano/ mixed herbs

1 to 2 x cups non dairy milk

1 x tbsp of nutritional yeast (if you don't have this, a handful of non dairy cheese will do)

2 tbsp of breadcrumbs ( I use bread thats past its best, blitz in a processor or use a grater)

salt and pepper to season

Let's cook

1. Cook your pasta as per instructions on back of pack

2. Whilst the pasta is cooking pop a pan on a medium heat.

3. Add in a good glug of olive oil (approx 1 tbsp) along with the chopped onions and garlic.

4. Let these soften for a few minutes then stir in your leeks.

5. Whilst the veggies are in, make the sauce.

6. In a small food processor or nutri-bullet add in your tofu, 1 garlic clove, nutritional yeast ( or cheese) 1 cup of non dairy milk, lemon juice & some black pepper.

7. Blitz this together - check the consistency and taste. It should be thick but still pourable. You can add more milk or salt and pepper if needed.

8. Back to the veggies - add in your herbs and broccoli.

9. Give it a season with a pinch of salt & pepper and mix together.

10. In a roasting or baking dish pour in your cooked pasta, veggies and the sauce.

11. Mix all this together, top with your breadcrumbs and a drizzle of olive oil.

12. Bake in the oven for about 15/20 minutes or until the top is lovely golden brown with some crunchy bits.

Enjoy xx