Cook pasta according to the package directions until al dente. Drain cashews and place into a blender with the rest of the ingredients. Pulse until creamy and smooth, adding more milk if the sauce is too thick.
Preheat oven to 180°C and prepare a baking dish. Place pasta and broccoli florets into the prepared baking dish and pour over the sauce, mix until combined. Sprinkle with cheese. Bake for 20 minutes or until golden and firm to touch. Serve warm, sprinkled with hemp parmesan. Enjoy!
Per serving: 343 KCALS | 16.1G FAT | 2.8G SAT FAT | 43.1G CARBS | 4.4G SUGAR | 5.1G FIBRE | 10.1G PROTEIN