Ingredients
500ml oat milk
1 Roasted head of garlic
4 tbsp Nutritional yeast
100g Leftover spinach, broccoli, rocket, peas, courgettes etc.
Salt and pepper to taste
400g Pasta
30g Stale bread
15g Flat leaf parsley
Directions
Blend the stale bread with seasoning and parsley
Mix the sauce ingredients in a blender
Pour the sauce over the cooked pasta in an oven safe dish
Top with the herb-y breadcrumbs
Bake for 35 minutes until golden and crispy
