Broccoli Pasta
A nutritious and delicious pasta dish featuring a creamy green sauce made from cashews, broccoli, and spinach, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 oz cashew nuts Soaked in hot water for 20 minutes
- 17 oz broccoli head Chopped into small florets
- 12 oz rigatoni pasta Cooked according to package instructions
- 9 oz spinach Fresh
- 1 Juice of one lemon Freshly squeezed
- 1/2 cup water For the sauce
- 3 tablespoons olive oil Extra virgin preferred
- 1 tablespoon yeast flakes Optional
- 1/2 teaspoon salt Adjust to taste
Instructions
Preparation
- Soak the cashews in hot water for about 20 minutes.
- Chop the broccoli into small florets.
Cooking
- In a large pot, bring water to a boil and add salt. Cook the chopped broccoli for about 3-4 minutes until tender yet vibrant in color.
- Add the rigatoni pasta to the boiling water and cook according to the package instructions, usually about 8-12 minutes.
Sauce Preparation
- Drain the soaked cashews and rinse them under cold water. In a blender, combine the cashews, spinach, olive oil, lemon juice, salt, and water. Blend until smooth and creamy.
Combine and Serve
- Drain the cooked pasta and broccoli, then return them to the pot. Pour the green sauce over and mix gently until coated.
- Serve warm with optional toppings such as chili oil, lemon zest, or kalamata olives.
Notes
For best results, use fresh ingredients and adjust seasoning to taste. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.