Winter Greens Cheesy Pasta
Ingredients
- the sauce serves 3- people
- for the cashew cheesy sauce:
- 1 cup of raw cashews soaked overnight or in boiling water for 30 minutes
- 2 tbsp of nutritional yeast
- 1 tbsp of lemon juice
- 1 clove of garlic – crushed
- 5 tbsp of water
- a generous pinch of salt and black pepper
- for the rest of the recipe:
- 1 leek -trimmed and finely sliced
- 1 cup of finely chopped savoury cabbage
- about 80gr of tenderstem broccoli or normal broccoli – roughly chopped
- a glug of olive oil or frying
- pasta of your choice – i have used linguine
Preparation
Add a glug of oil to a large frying pan and add in the chopped leek
Fry on a medium heat for 5 minutes until the leek starts to caramelised
Add in the chopped savoy cabbage and tenderstem broccoli
I like my veggies quite al dente so i usually cook them for 8 minutes but if you like them a bit softer cook them for 10-15 minuets in total
In the meantime make the cashew sauce, simply place all the ingredients into a food processor and blitz until smooth, silky and creamy
Drain the pasta and drizzle with some olive oil to prevent from sticking
Pour over the cashew sauce and add the cooked veggies
Mix everything together
Serve straight away with a sprinkle of nutritional yeast or vegan parmesan and a crack of black pepper
