Oil-Free Broccoli and Chickpea White Sauce Pasta

Ingredients

  • 1 cup raw cashews
  • 3 cups bite-size broccoli florets
  • 2 cups cooked chickpeas

Sauce components

  • 1/3 cup nutritional yeast
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground white pepper (optional)
  • 1-1/2 cups water
  • salt to taste

Preparation

  1. Add 1 cup raw cashews to a small saucepan with enough water to cover by 2 inches, bring to a boil, remove from heat, and set aside to soak for about 15 minutes.

  2. Lightly blanch 3 cups bite-size broccoli florets by boiling for a couple of minutes and running under cold water.

  3. Blend the sauce until smooth using the soaked cashews, 1/3 cup nutritional yeast, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground white pepper, 1-1/2 cups water, and salt to taste.

  4. Heat the sauce in a large saucepan until it just starts to thicken.

  5. Mix in 2 cups cooked chickpeas and the blanched broccoli florets.

  6. Cook until heated through and serve with the desired amount of pasta.

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