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Preheat the oven to 200 degrees Celsius.
Cook the ZENB spaghetti as per the packet instructions, drain and rinse well with cool water, set aside.
Prepare the vegetables and chop the broccoli, first by cutting the stem from the top and then chopping the stem into thin strips. Prepare the florets by taking them apart and cutting them into bite-sized pieces.
Heat a large saucepan with the oil, once hot add the onion and a pinch of salt and cook for five minutes until translucent, then add the broccoli stem only and cook for a further 5 minutes.
Add the rosemary then the broccoli florets with a splash of water so they are cooked al dente.
Add the greens and beans, and cook until the greens are wilted. Then add the passata, smoked paprika and garlic and cook for another minute.
Lastly add the cooked spaghetti, stir to combine and season with pepper.
Turn off the heat and pour the spaghetti mixture into a baking tray with sides at least 1 inch high.
In a small bowl mix the tahini, lemon juice and zest, miso, nutritional yeast and olive oil together until totally smooth.
Pour on top of the spaghetti mixture making sure it is mostly covered.
Bake in a hot oven for 15 minutes, until crispy on top.
Serve hot with extra leaves or greens and enjoy!