Creamy Alfredo spaghetti

(with caramelised onion, broccoli and cheesy kale)

You can definitely count on this comforting pasta for an easy weekday dinner.

There are many things to love about it, from the cheesy, crispy kale to the caramelised onion, flavourful alfredo sauce and aromatic fresh thyme; each element does its part to create a heavenly pasta dish everyone will love.

Serves 4

1 head broccoli, cut into florets

250g gluten-free spaghetti

Cheesy kale

1 bunch curly kale or cavolo nero, stems removed, leaves roughly chopped

2 tsp olive oil

2 Tbsp nutritional yeast

sea salt and cracked pepper, to taste

¼ cup fresh thyme leaves

¼-½ teaspoon chilli flakes (optional)

Caramelised onions

1 Tbsp olive or avocado oil (optional)

2 large red onions, sliced

2 Tbsp balsamic vinegar

1½ tablespoons coconut sugar or pure maple syrup

Creamy alfredo sauce

1 cup raw cashews, presoaked (see recipe notes)

¾ cup rice milk (or other plant milk)

½ cup nutritional yeast

2 stalks celery

2 Tbsp lemon juice

2 cloves garlic

1 Tbsp wholegrain mustard

1 Tbsp fresh rosemary leaves

¼ teaspoon sea salt

Preheat the oven to 180degC fan-bake. Line a large baking tray with baking paper.

For the Cheesy kale, place the kale or cavolo nero and oil in a large bowl. Use your hands to massage the oil into the leaves for about 1 minute, or until they begin to soften. Add the nutritional yeast, season to taste and massage the flavours into the leaves until evenly coated. Set aside.

Place the broccoli on the prepared tray and spread out in a single layer. Bake for 10 minutes. Add the kale to the broccoli and bake for a further 10 minutes, or until the broccoli is just tender, and the kale is wilted and slightly charred. Watch closely for the last few minutes as the kale will burn quickly.

Bring a large saucepan of water to a boil. Add the pasta and cook according to the packet instructions (about 10-15 minutes).

For the Caramelised onion, heat the oil, if using, in a large frying pan over medium-high heat. Add the onion and cook for 10 minutes, stirring frequently, until very soft and starting to caramelise. Add the vinegar and coconut sugar, reduce heat and continue to cook for a further 5 minutes, or until the onion mixture is dark brown and caramelised.

For the Creamy alfredo sauce, place all the ingredients in a blender and blend for 30 seconds, or until smooth and creamy.

Drain the pasta and transfer to a large serving bowl. Add the caramelised onion, broccoli and cheesy kale, fresh thyme leaves and chilli flakes (if using), then pour over the sauce. Gently mix everything together until well combined.

Recipe notes

Soaking nuts and seeds: For some of my dressing recipes, cashews or sunflower seeds will need to be presoaked. Soaking nuts and seeds softens them, making them easier to blend to a smooth and creamy texture. Also, when nuts and seeds are soaked, it decreases the antinutrients (such as phytate or phytic acid) that block our body’s ability to absorb nutrients. To soak, simply place the nuts or seeds into a bowl, cover with water and leave for about eight hours. Drain and rinse before using. For a much faster preparation time, add them to a bowl of just-boiled water and soak for about an hour prior to using. This is what I usually do.