Broccoli Spinach Pasta Topped with Cherry Tomatoes
Ingredients
- 1 whole broccoli
- 2 cloves of crushed garlic
- 2 tablespoons of olive oil
- 1/2 cup of cashew milk
- 1 1/4 teaspoons of salt
- Pepper
- 300 grams of spinach vegan linguini
Preparation
Boil the broccoli drain and set aside. In a fry add your crushed garlic, 1 teaspoon of salt and pepper. Let the garlic sauté for 2 minutes then add the broccoli and cook for a further 10 minutes. Set aside
In a blender (I used my Nutri bullet) place your cashew milk, 1 tablespoon of olive oil, 1/4 teaspoon of salt, pepper and half of the sautéed broccoli and blend. If the mixture appears to be too thick add a dash more of cashew milk. Once the mixture has blended add it to the other half of the sautéed broccoli. Boil your pasta or pasta of your choice as per instructions, then add it to your sauce and stir