Name: Vegan Creamy Broccoli And Tomato Pasta
Total time: 1 h
Yield: 3
Cuisine: Vegan
Ingredients: 1 cup Unsalted roasted cashews; 3 cloves Garlic; 1 Lemon; 1 cup Packed fresh basil; 1 cup Water; ½ tsp Salt; 8 oz Pasta (your choice); 3 cups Broccoli florets; 2 Tbsp Olive oil; 1 medium Yellow onion, diced; 1 medium Red bell pepper, diced; 3 oz Sun-dried tomatoes, julienned; 4 oz Arugula or spinach; to taste Kosher salt; to taste Ground black pepper

Vegan Creamy Broccoli And Tomato Pasta
Savor the rich blend of whole wheat pasta with broccoli, aromatic veggies, and a creamy lemon basil cashew sauce in this nourishing vegan dish.
60 minutes, 2-3 Servings

Sauce Ingredients

1 cup	Unsalted roasted cashews
3 cloves	Garlic
1	Lemon
1 cup	Packed fresh basil
1 cup	Water
½ tsp	Salt

Pasta Ingredients

8 oz	Pasta (your choice)
3 cups	Broccoli florets
2 Tbsp	Olive oil
1 medium	Yellow onion, diced
1 medium	Red bell pepper, diced
3 oz	Sun-dried tomatoes, julienned
4 oz	Arugula or spinach
to taste	Kosher salt
to taste	Ground black pepper

Sauce Preparation

1. Add all sauce ingredients to a blender or food processor.
2. Blend or process until smooth and creamy.
3. Set the sauce aside, (you can make it ahead and store in an airtight container in the refrigerator for up to 1 week.)

Preparation

1. Bring a large pot of water to a boil for the pasta (8 oz).
2. Once boiling, generously salt the water.
3. Add the pasta (8 oz) and cook to al dente, according to package directions.
4. About 2 minutes before the pasta is al dente, add the broccoli florets (3 cups) to the pot to cook with the pasta as the pasta finishes cooking.
5. Reserve 1 cup of the starchy pasta water.
6. Drain the pasta and set aside.
7. Add the olive oil (2 tbsp) to a large skillet over medium heat. © FirstPageRecipes.com
8. Once hot, add in the diced onion and bell pepper (1 each).
9. Season with 1 tsp kosher salt and ground black pepper to taste.
10. Cook, stirring occasionally, until the veggies soften slightly, this could take 3-4 minutes.
11. Once softened, add the sun-dried tomatoes (3 oz) and spinach (4 oz) to the skillet.
12. Cook, stirring occasionally, until the sun-dried tomatoes soften and the spinach wilts slightly, this could take about 1-2 minutes.
13. Once the veggies are ready, add the drained pasta & broccoli to the skillet.
14. Add the sauce prepared earlier.
15. Toss to combine, adding small amounts of the reserved pasta water to reach a nice consistency.
16. Taste and season additionally with salt or a squeeze of fresh lemon juice, as desired.

recipe image Vegan Creamy Broccoli And Tomato Pasta

Vegan Creamy Broccoli And Tomato Pasta serving suggestion

Vegan Creamy Broccoli And Tomato Pasta. Recipe on first page, not a blog.