Oil-Free Vegan Broccoli Chickpea Pasta
Ingredients
- 1 cup raw cashews
- 3 cups bite-size broccoli florets
- 2 cups cooked chickpeas
- 1/3 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1 1/2 cups water
- Salt to taste
- Pasta (as desired)
Preparation
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 15 minutes.
Lightly blanch 3 cups bite-size broccoli florets by boiling for a couple of minutes and running under cold water.
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, and 1 1/2 cups water. Add salt to taste.
Heat the sauce in a large saucepan until it just starts to thicken.
Mix in 2 cups cooked chickpeas and the blanched broccoli florets. Cook until heated through.
Serve with the desired amount of pasta.
Notes
This recipe serves 5-6 people and is oil-free.
