Broccoli & Beans Spaghetti Bake with Tahini ‘Cheese’

ZENB

This vegan spaghetti bake is a tasty and simple recipe perfect for family dinners, batch cooking or gathering with friends.

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Ingredients

1 packet ZENB Spaghetti

3 tbsp olive oil

1 large red onion, peeled and finely sliced

1/3 tsp salt

One whole broccoli

1 sprig of rosemary, leaves only, finely chopped

500ml tomato passata

2 cloves garlic, peeled and crushed

1 tbsp smoked paprika

2 stems whole kale, leaves pulled from the stems and the stems finely chopped OR a bunch of spinach, roughly chopped

1 x 400g tin mixed beans

1⁄2 tsp freshly cracked black pepper.

For Tahini ‘Cheese’:

100g tahini

1 whole lemon, zest and juice

1 tsp white miso

1 tbsp nutritional yeast

3 tbsp olive oil

This vegan spaghetti bake is a tasty and simple recipe perfect for family dinners, batch cooking or gathering with friends.

Method

Preheat the oven to 200 degrees Celsius
Cook the ZENB spaghetti as per the packet instructions, drain and rinse well with cool water, set aside.
Prepare the vegetables and chop the broccoli, first by cutting the stem from the top and then chopping the stem into thin strips. Prepare the florets by taking them apart and cutting them into bite-sized pieces. If the broccoli has a tough stem and isn’t organic you can use a vegetable peeler to take off the outer skin off the stem.
Heat a large saucepan with the oil, once hot add the onion and a pinch of salt and cook for five minutes until translucent, then add the broccoli stem only and cook for a further 5 minutes.
Add the rosemary then the broccoli florets with a splash of water so they are cooked al dente.
Add the greens and beans, and cook until the greens are wilted. Then add the passata, smoked paprika and garlic and cook for another minute.
Lastly add the cooked spaghetti, stir to combine and season with pepper.
Turn off the heat and pour the spaghetti mixture into a baking tray with sides at least 1 inch high.
In a small bowl mix the tahini, lemon juice and zest, miso, nutritional yeast and olive oil together until totally smooth. You may need to add a splash of water depending on how juicy your lemon is and the brand of tahini – you want this to be pourable but not thin.
Pour on top of the spaghetti mixture making sure it is mostly covered.
Bake in a hot oven for 15 minutes, until crispy on top.
Serve hot with extra leaves or greens and enjoy!