This is a healthy take on the classic mac and cheese - it's vegan too!


  • 1 cup broccoli florets, steamed

  • 3 tbsp Knowrish Well Better Cheddar

  • 30g (1/4 cup) cashew nuts

  • 1/4 tsp Herbamare

  • 2 handfuls basil, to taste

  • 1/2 cup hot water

  • 1 box of pasta - we used pulse pasta

  • Cherry tomatoes, extra basil to serve


  • 1.

    Cook the pasta according to the packet instructions

  • 2.

    Place broccoli, better cheddar, cashew nuts, Herbamare, basil and water in a high-speed blender. Blend until into a creamy puree.

  • 3.

    Once the pasta is cooked, strain it and place it back into the pot. Add the broccoli sauce and stir it until the pasta is well coated.

  • 4.

    To serve, divide the pasta between bowls and top with grape tomatoes and extra basil leaves.


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