Creamy Broccoli Pasta
Whip up our delightful Vegan Creamy Broccoli Pasta in just 30 minutes! The silky, smooth cashew-based sauce pairs well with rigatoni and fresh vegetables for a simple yet comforting midweek dinner.
Time to read: 4 mins | Time to make: ~30 minutes | Yields: 5 servings
Ingredients
SAUCE
1 1/4 (150 g) cashews
1 1/4 cup (300 ml) vegetable stock or water
2 teaspoons Dijon mustard
2 tablespoons nutritional yeast
squeeze lemon juice to taste
pinch of sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic
1/2 teaspoon thyme
PASTA
8 oz (230 g) dry pasta
1 head broccoli, cut into bite-sized florets
100 g frozen peas
Method
SAUCE: In a heatproof bowl, add the cashews and cover them with boiling water or vegetable stock. Set aside to soak for 15 minutes.
Place the cashews and soaking liquid into a high-speed blender together with the mustard, nutritional yeast, and lemon juice; blend until smooth and creamy.
PASTA: Bring a medium pot of water to the boil. Once boiling, add a generous pinch of salt and the pasta; cook according to packet instructions. Halfway through cooking, add the broccoli and frozen peas—just until they turn tender and bright green. Drain the pasta and vegetables, but make sure to reserve ½ cups of the cooking water.
Return the drained pasta and vegetables to the pan over medium-low heat; pour over the creamy sauce and add a splash of the cooking water.
Cook for a few more minutes until the sauce has turned glossy and coated the vegetables and pasta. Serve while hot with red pepper flakes and black pepper.
Nutrition facts per one serving:
Energy: 357 kcal | Carbs: 43.6 g | Protein: 17.7 g | Fat: 15.7g
