Creamy Broccoli Pasta
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 vegetable stock cube
- 8.5 fl oz boiling water
- 3.5 oz cashews
- 2 teaspoons smooth Dijon mustard
- 2 tablespoons nutritional yeast
- squeeze of lemon juice
- pinch of sea salt
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Preparation
Step 1
In a heatproof bowl, dissolve the stock cube in the boiling water and add the cashews. Set aside to soak for 5 minutes.
Step 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.
Step 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.
Step 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.
Step 5
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