1. Boil half of the broccoli for 4 mins, adding half of the frozen peas after 1 min. Once cooked, drain the vegetables then place into a food blender followed by the chickpeas, sliced garlic cloves, 1 tbsp oil, the basil, cashew nuts and a couple splashes of water. Blend until it’s a creamy texture and season with salt & pepper.

2. In a large saucepan, add water and bring to the boil, cook the spaghetti for 7 mins and then add the kale and the remaining amount of the broccoli and peas, simmer for 3-4 mins.

3. Drain the pasta and vegetables and return back to the saucepan. Pour in the blended vegetables and mix thoroughly until everything is covered. Add a splash of water if needed.

4. Serve into 4 separate bowls!