Vegan Bean & Broccoli Pasta – Christine Bailey

Ingredients

• 1 x 400g can cooked cannellini beans, drained and rinsed
• 60ml vegetable stock
• Juice of 1/2 lemon
• 3 tbsp nutritional yeast flakes
• 1 garlic clove, crushed
• 1/2 tsp onion salt
• Pinch of cayenne pepper
• Black pepper to taste
• 250g gluten free pasta
• 1 head of broccoli, cut into florets
• Large handful of mangetout
• Drizzle of olive oil