Spaghetti with Broccoli, Chickpeas, and Cashew Cream
Ingredients
- Spaghetti
- 3 large carrots diced
- 1/2 large onion
- 1 tbsp oil
- 2 cups broccoli florets chopped
- 3/4 can chickpeas drained and rinsed
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 3 tbsp pine nuts
Sauce
- 2 cups cashews
- 2 cups warm vegetable broth
- 1 tsp dijon mustard
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 tsp nutritional yeast, to taste (optional)
Preparation
Add carrots to a large pan with chopped onion and oil.
When onions are translucent, add broccoli florets, chickpeas, 1/2 tsp each salt, pepper, and dried oregano and basil.
Add a couple tbsp of water and cover, cook until broccoli is bright green and fork tender.
In a separate small pan, toast pine nuts. Simply add them to the dry pan and cook over medium heat for several minutes, stirring frequently until lightly golden brown, careful not to burn.
Cook spaghetti according to package instructions
To make the sauce, add cashews to a blender with warm vegetable broth, dijon mustard, dried basil, garlic powder, onion powder and oregano.
Blend until very smooth and serve with hot pasta and vegetables. Top with pine nuts.
