Ingredients: |
Ingredients: 8 Oz pasta (vegan if you need it to be)
3 C broccoli florets
2 Tbsp olive oil
1 medium yellow or sweet onion, diced
1 medium red bell pepper, diced
3 Oz sun-dried tomatoes, sliced
4 Oz arugula (a few handfuls)
Kosher salt and ground black pepper
Lemon Basil Cashew Cream Sauce:
1 Cup roasted, unsalted cashews
3 cloves garlic
½ lemon, juiced
1 C packed fresh basil
1 C water
½ tspn Kosher salt
|
Directions: |
Directions:1) Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
2) To a hi-speed blender, add all the sauce ingredients. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
3) Add the olive oil to a large skillet over medium heat. Once hot, add in the onion and bell pepper. Season with 1 tspn Kosher salt and ½ tspn ground black pepper. Cook, stirring occasionally, until the veggies soften slightly, 3-4 minutes.
4) Once softened, add the sun-dried tomatoes and arugula to the skillet. Cook, stirring occasionally, until the sun-dried tomatoes soften and the arugula wilts slightly, 1-2 minutes.
5) Once the veggies are ready, add the drained pasta & broccoli to the skillet. Pour the lemon basil cashew cream sauce over top. Toss to combine, adding a little of the reserved starchy pasta water as you go to reach your desired consistency. Taste and season additionally with salt or a squeeze of fresh lemon juice, as desired. Serve immediately. |
This recipe for Creamy Vegan Lemon Basil Pasta (V) is from