Mac & Greens With Tenderstem Broccoli, Crispy Kale & Mezzi Rigatoni In A Creamy Cashew Sauce

Method

1. Boil your kettle, preheat your oven to 180°C / 160°C fan and take out a large saucepan and a large baking tray.
2. 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.
3. 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.
4. 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!

Highlighted = a make-ahead base; that's where it goes in.