250g dried pulse pasta
4 cups vegetable broth
2 cups broccolini florets
½ cup parsley, chopped
1 tbsp butter
1 cup unsweetened oat milk
1 tsp paprika
Salt & pepper
2 cups cheddar cheese, grated
2 cups spinach
Crack black pepper
Preheat the oven to 180°C.
Cook pasta to package directions in vegetable broth, top up with water if needed.
Add broccoli halfway. Drain both.
In a medium ovenproof saucepan heat butter, milk, paprika, salt and pepper.
Add half the cheese and stir through. Add spinach and stir through until wilted, then add in the broccolini and pasta to the pot.
Add the remaining cheese to the top of the mixture and transfer to the oven for 10 minutes or until the cheese has melted.
Serve with extra fresh parsley and cracked black pepper.