This vegan broccoli pasta recipe is full of so much flavor. From the cashew cream sauce to the penne pasta (I love whole wheat in here), you'll love this whole dish (meat eater or not). This recipe takes a little prep time, but it's very easy!
½pounddry penne pastaany type - white, whole wheat, gluten-free
2garlic clovespeeled
1tablespoonnutritional yeast
½teaspoonground black pepper
Instructions
Place the cashews in a bowl and cover with 1 ½ cups water. Cover and let sit for at least 2 hours.
Bring 8 cups water to a boil over medium-high heat in a 5 or 6-quart Dutch oven or soup pot. Add the broccoli and cook for 3 minutes, until bright green. Use a slotted spoon to transfer the broccoli to a bowl.
Allow the water to return to a boil. Add 1 teaspoon of the salt. Add the pasta and cook until al dente, according to package directions, 6 to 10 minutes.
While the pasta cooks, add the soaked cashews with the liquid, garlic cloves, nutritional yeast, remaining 1 teaspoon salt, and the black pepper to a single serving blender or food processor. Puree until nearly smooth.
Drain the pasta and reserve about 1 cup of the cooking liquid. Place the pot back on the burner and turn to low heat. Pour in the cashew sauce and bring the heat to medium. Allow the sauce to begin to bubble slightly and add the broccoli. Stir well and cook about 1 more minute, until the sauces has thickened and coats all ingredients. Stir in some of the reserved pasta liquid as desired to thin the sauce as you wish and serve.