Broccoli Rabe with Casarecce Pasta - WellBeing Magazine

Ingredients

• 250g box chickpea casarecce pasta
• 1 onion, finely diced
• 2 cloves garlic, peeled & chopped
• 1L soy milk
• 2 tbsp Dijon mustard
• 1½ tbsp Massel brand vegan “beef” stock powder
• 20 medium-sized fresh sage leaves
• ½ cup wholemeal flour mixed with ½ cup water to form a slurry
• 3 cups pumpkin, cubed & roasted
• 1 bunch broccoli rabe, sliced lengthways
• ½ cup nutritional yeast