For the pasta:

400g dried pasta, such as Rigatoni, Penne or Casarecce

1 cup kale or Cavolo Nero, finely chopped

150g tenderstem broccoli 

1/4 cup panko breadcrumbs for topping 

1/4 cup vegan cheddar, grated 

For the sauce:

1. In a small saucepan, heat up almond milk, onion, bay leaf and nutmeg until just below boiling. 
2. Turn off the heat, pop the lid on and leave to infuse for 20 minutes. Use this time to prep the veg. 
3. Remove the onion and bay leaf from the now infused milk, with a slotted spoon and discard. Set the milk aside, in a pouring jug.
4. Heat a large saucepan on medium high heat. add the butter and melt for 1-2 minutes, until bubbles begin to appear.
5. Gradually add in the flour, whisking constantly until you have a smooth roux.  Continue cooking for 2 minutes. 
6. Add the milk into the roux, gradually, whisking as you go, until you get a smooth sauce. Cook for a further 5-10 minutes, until the sauce thickens, whisking as you go to ensure no lumps form. 
7. Add salt, pepper, nutritional yeast, vinegar and cheese (if using) and stir through until well combined. Set aside.

For the bake:

1. Preheat the oven to 200°C.
2. In a large pot, bring 5l of salted water to boil. 
3. Add pasta and cook according to pack instructions. Add the kale and broccoli to the pasta and water for the last 1 minute of cook time. 
4. Drain pasta and veggies, and then mix in with the sauce, until everything is well combined.
5. Pour into an oven safe dish, and top with panko crumbs and additional vegan cheddar.
6. Bake for 25 minutes until golden and bubbling.