Post by @hansplates

Serves 2 For the sauce: - 200g silken tofu - 4 tbsp nooch - 2 garlic cloves - 1 tbsp miso - 80g frozen spinach (defrosted) - around half a head of broccoli (already boiled) Rest: - 150g orecchiette - tin of butterbeans (drained) - Panko breadcrumbs (didn’t measure) - Olive oil Sauté the panko breadcrumbs on a low heat with a little bit of oil until they’re toasted through. Blend the sauce ingredients. Add the sauce to a pan on a low heat, add your cooked pasta and butterbeans , mix through. Then served topped with crispy panko breadcrumbs and drizzled in olive oil. #highproteinvegan #vegan #pasta #veganrecipes