Pasta With Broccoli and Lemon Cashew-Cream Sauce

Ingredients

• •1 cup raw cashews
• •2 cups boiling water
• •1 cup vegetable stock
• •¼ cup lemon juice
• •1 to taste sea salt and black pepper
• •400 g wholemeal spaghetti
• •300 g broccoli florets
• •½ cup basil leaves
• •1 tablespoon lemon rind

Cooking Instructions

1. 1.

   To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.

   35 min

2. 2.

   Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.

   10 min

3. 3.

   Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

   5 min