Creamy Linguine with Broccoli and Garlic
Ingredients
- 1 tbsp vegan butter*
- creamy sauce
- 1 cup of cashews, soaked and rinsed
- 2 cups of cooked white beans, rinsed
- 2 cups of pasta water (cooking water)
- 2 tbsp nutritional yeast
- 2 tbsp of apple cider vinegar
- 1 tbsp white miso paste
- 1 tsp onion powder, garlic powder and dried basil each
- salt to taste
- fresh basil to garnish
- mince garlic and take broccoli out of the freezer to thaw.
- prepare linguine according to package directions and make sure to reserve 2 cups of cooking liquid before draining.
- sauté until broccoli is tender and garlic is lightly browned.
Preparation
Soak cashews with hot water for 30 minutes or longer. Rinse well before adding them to the food processor or blender
Mince garlic and take broccoli out of the freezer to thaw
Prepare linguine according to package directions and make sure to reserve 2 cups of cooking liquid before draining
For the sauce add all ingredients to a food processor and blend until very smooth
Heat up a large sauté pan, add the vegan butter, garlic and broccoli florets
Sauté until broccoli is tender and garlic is lightly browned
Add sauce and cooked pasta and top with some fresh basil
