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 Serve | |
| 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.