Pasta Recipe
Ingredients
- 1/2 cup cashew nuts (soaked for at least 2 hours)
- 230ml water
- 1 tbsp tomato puree
- 2 tbsp nutritional yeasts
- 3 cloves of garlic, finely slices
- 1 head of broccoli, roughly chopped
- 250g barilla penne rignate
- handful of fresh parsley, chilli flakes
Preparation
Preheat oven at 180 degrees c
Roughly chop broccoli and place on a baking sheet with a drizzle of olive oil salt and blackpepper
Place in the oven for 10 minutes until broccoli has lightly roasted
Place cashew nuts into a blender with water, tomato purée and a squeeze of fresh lemon juice, and blitz until smooth
Boil water in a large pot, season with salt and add pasta
Cook until aldente
To a pan, sauté garlic in olive oil for 3 minutes then add in sundried tomatoes and mix
Pour in creamy cashew nut mixture into the pan with the sundried tomatoes
Mix in nutritional yeast, season to taste with salt and black pepper
Once the pasta has cooked, drain, then add the pasta into the pan with the sauce
And finally mix in roasted broccoli
To serve, plate up the pasta, sprinkle on chilli flakes, fresh parsley, a drizzle of extra virgin olive oil and cracked black pepper