Creamy Sun-Dried Tomato Pasta with Broccoli
Ingredients
- 1/2 cup cashew nuts (soaked for at least 2 hours)
- 230ml water
- 1 tbsp tomato puree
- 2 tbsp nutritional yeast
- 200g sun-dried tomatoes, roughly chopped (if tough, soak in hot water for 5 minutes)
- 3 cloves garlic, finely sliced
- 1 head broccoli, roughly chopped
- 250g Barilla Penne Rigate
- Handful of fresh parsley
- Chili flakes
Preparation
Preheat oven to 180 degrees C. Roughly chop broccoli and place on a baking sheet with a drizzle of olive oil, salt, and black pepper. Roast for 10 minutes until lightly roasted.
Blend cashew nuts with water, tomato puree, and a squeeze of fresh lemon juice until smooth.
Boil water in a large pot, season with salt, and cook pasta until al dente.
In a pan, sauté garlic in olive oil for 3 minutes, then add sun-dried tomatoes and mix.
Pour the creamy cashew mixture into the pan with sun-dried tomatoes. Mix in nutritional yeast and season to taste with salt and black pepper.
Drain the cooked pasta and add it to the pan with the sauce. Mix in the roasted broccoli.
To serve, plate the pasta, sprinkle with chili flakes, fresh parsley, a drizzle of extra virgin olive oil, and cracked black pepper.