Broccoli Pasta Bake with Crispy Sourdough Crumbs

Preheat the oven to 180°C fan bake. Peel the garlic. Trim, halve and wash the leek, then finely slice with the broccoli stalks, keeping the florets aside and halving any larger ones.

Place the leek, garlic and broccoli stalks in a large shallow ovenproof casserole with 2 tablespoons of olive oil over medium heat. Strip in most of the thyme leaves and cook for a few minutes until softened.

Stir in the flour, then add the oat milk slowly. Simmer for 10 minutes, stirring, until thickened.

Cook the pasta in boiling salted water for 5 minutes, then drain. Blitz the bread with 1 teaspoon of oil and the remaining thyme in a blender until fine. Mix in half a tablespoon of nutritional yeast.

Grate the vegan cheese into the sauce. Tip into the blender with the spinach and remaining nutritional yeast and blend smooth. Season. Stir through the pasta and broccoli florets, loosening with oat milk if needed.

Scatter the breadcrumbs over the top and bake for 30 minutes until golden and bubbling.