Jillian Harris’ Sneaky Veggie Pasta Sauce

• 1 package (454 g) Kaslo Sourdough Spaghetti
• ½ white onion, chopped
• 2 cloves garlic, halved
• ½ head broccoli, cut into florets
• ½ zucchini, cubed
• 2 cups loosely packed kale or spinach
• 1–2 stalks celery, diced
• 1 cup cashews
• 1 tbsp olive oil
• 2 cups vegetable stock
• Juice of ½ lemon
• 1 cup nutritional yeast
• Salt and pepper, to taste

Step 1: Preheat oven to 350°F.

Step 2: Line a baking sheet with parchment paper. Add the onion, garlic, broccoli, zucchini and celery. Drizzle with olive oil and season with salt and pepper.

Step 3: Roast the vegetables until soft, approximately 20–25 minutes.

Step 4: While the vegetables roast, boil the cashews in water until softened, then drain.

Step 5: Bring a large pot of salted water to a boil. Cook one 454 g package of Kaslo Sourdough Spaghetti according to the package instructions until al dente. Reserve a little pasta water before draining, if desired.

Step 6: Add the softened cashews, roasted vegetables, kale or spinach, vegetable stock, lemon juice and nutritional yeast to a blender. Blend until smooth, adding a little extra vegetable stock or reserved pasta water if needed to reach your desired consistency.

Step 7: Season the sauce with salt and pepper to taste. Pour over the cooked spaghetti and toss until evenly coated.

Step 8: Serve warm and enjoy your veggie-packed pasta!