I wouldn’t class myself as a massive pasta eater but offer me some cold pasta bake from the fridge & my goodness you can count on every last mouthful disappearing….
A slightly odd approach but each to their own and all!
Now some people will come to me considering pasta an ‘unhealthy’ option, & this could be true if you were to solely consume an excessively large portion of pasta made from a refined white flour with little in the way of balancing fibre, protein or vegetable based ingredients. If however you do the opposite & create a dish such as this bountifully bursting with such elements, well then to me that looks & sounds like 1 hell of a nutritious & delicious meal!
For The Sauce
For The Bake
Blend all your sauce ingredients until smooth & preheat your oven to 200C.
(You can freeze the sauce at this point for up to 3 months)
Cook your pasta & chop the broccoli (including the stalk) into pieces of the same size. Add to the boiling water for the last minute of cooking.
Drain, leave to steam for 5 minutes then mix with the sauce & decant into a lightly greased dish. Top with lightly crumbled crisps/almonds & bake covered for 25 minutes & uncovered for 5 minutes.
Serve & enjoy! Leftovers will keep for 4 days in the fridge.