Creamy hummus pasta bake

This pasta recipe is rich and creamy, and easy to whip together. It comes together with under 10 ingredients, and makes use of hummus to both flavour and add a wonderful creaminess to the sauce. The recipe is a forgiving one, so toss in whatever veggies you have in the fridge, and enjoy!

Ingredients

Instructions

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. Cook the pasta in salted boiling water for
   4-5 minutes. Preheat the oven to 200°C.
3. Then 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. Transfer the drained pasta and broccoli to a large 11 x 8 inch (28 x 21 cm) baking dish, along with the tomatoes.
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. Meanwhile, add the cashews, nutritional yeast, garlic powder, and salt to a small food processor. Blend into a coarse powder.
7. If desired, although optional, add some of the cashew 'Parmesan' cheese to the top of the baked pasta and bake for an additional
   3-5 minutes to toast.
8. Serve the pasta while hot, and sprinkle over top more vegan 'Parmesan' cheese. Enjoy!