Pasta With Broccoli and Lemon Cashew-Cream Sauce
A creamy vegan pasta dish featuring wholesome wholemeal spaghetti tossed with tender broccoli florets in a silky smooth cashew-cream sauce brightened with fresh lemon. Finished with fragrant basil and lemon zest for a fresh, healthy meal.
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.
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.
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.
Divide the pasta between serving bowls and top with the basil and lemon rind to serve.
5 min