A pasta dish that's perfect for spring, combining the authentic Roqueforti flavour of Veganzola with lovely fresh purple sprouting broccoli. Spelt pasta adds a nutty flavour in this recipe, and the ingredients are weighed and organised for you so it can all be cooked in minutes.
- 220g Carleschi's Conchiglie pasta (contains wheat)
- 45g Vegan Gold butter (contains almonds)
- 2 cloves of garlic
- Vegan stock cube (contains celery)
- 120ml milk or plant mylk*
- 100g Veganzola
- 140 purple sprouting broccoli
- 1 tbsp camelina seeds
- Salt and pepper*
*We assume that you will have basics at home so these are not included in the kit.
Prep time: 5 mins - Cooking time: 10 mins
Created by vegan chef Zak Tozer @together_bynature