Main Dishesdeliciouslyella
Creamy Broccoli Pasta
This silky, smooth cashew-based sauce with rigatoni and fresh vegetables makes for a simple, comforting midweek supper. It has less than 10 ingredients, takes just 15 minutes and the leftovers keep well in the fridge for up to 3 days.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●blender
- ●pan
📝 Preparation Steps
1
In a heatproof bowl, dissolve the stock cube in the boiling water and add the cashews. Set aside to soak for ⏱️ 5 minutes.
cashews3.5 oz
2
While the cashews are soaking, bring a medium pot of water to the boil. Once boiling, add a generous pinch of salt and the pasta; cook according to packet instructions. About ⏱️ 1 minute before the pasta is al dente, add the broccoli and frozen peas — just until they turn tender and bright green. Reserve ½ a mug of the cooking water and drain.
cashews3.5 oz
3
Place the cashews and vegetable stock into a high-speed blender with the mustard, nutritional yeast and lemon juice; blitz until smooth and creamy.
cashews3.5 oznutritional yeast2 tablespoonslemon juice1 tablespoon
4
Return the drained pasta and vegetables to the pan, over medium–low heat; pour over the creamy sauce and add a splash of the cooking water. Cook for 1–2 further minutes until the sauce has turned glossy and coated the vegetables and pasta. Serve while piping hot with lots of black pepper.
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