Step-by-Step Instructions

1. Preheat oven and boil kettle

   5 min

   Boil your kettle, preheat your oven to 180°C / 160°C fan and take out a large saucepan and a large baking tray.

   Equipment: kettle, oven, saucepan, baking tray
   Temperature: 180°C

2. Prep and roast broccoli and kale

   19 min

   Remove any hardy stems from the green kale and then roughly chop the leaves. Cut the broccoli into bite-sized pieces, place into your roasting tray, toss in a little olive oil and season well with salt and pepper. Roast for 10 minutes, then add the kale with a little olive oil and seasoning tossed through and roast everything for a further 5 minutes.

   Equipment: baking tray, oven

3. Boil and cook pasta

   14 min

   Meanwhile pour boiling water from your kettle into your other saucepan and place over a high heat. Once boiling add the mezzi rigatoni and cook until al dente, around 12 minutes. Drain the pasta and set aside to keep warm.

   Equipment: saucepan, colander

4. Heat sauce, combine, and plate

   5 min

   Place the same saucepan you used for your pasta back over a low-medium heat and pour in the cashew 'cheese' sauce . Heat through for 1-2 minutes, then remove from the heat and stir through the pasta and half of the broccoli and kale . Divide the pasta between serving bowls and garnish with the remaining broccoli and kale . Season to taste with salt and pepper, and enjoy!

   Equipment: saucepan, serving bowls