This pasta is delicious served hot or cold, you can mix and match your veg too. I chose broccoli because I think it really works with the sauces cheesy flavour and it is very nutritious. Cashews are a great base for creamy sauces. This dish is packed with vitamins, minerals, fibre, folic acid and healthy fats. If you would prefer unrefined carbs - switch to whole wheat pasta. You could also switch the pasta for lentil penne if you are looking for a gluten free alternative.
I added wild garlic to the dish, however, this will be seasonal and depend whether you want to go on a foraging adventure! If you don't add the wild garlic blend an extra garlic clove into the sauce.
Ideally the cashews need to be soaked for at least 2 hours prior to making the sauce to reduce the phytic acid to aid better digestion.
Serves 2
Ingredients
- 250g spirali or whole wheat pasta
- 1/2 broccoli head
Cashew Sauce
- 150g cashews
- 200g plant based milk
- 2tbsp nutritional yeast
- 1+1/2tbsp dijon mustard
- 1/2tsp turmeric
- 1/2tsp paprika
- 1tsp onion powder
- 2 garlic cloves (1 extra if you aren’t using wild garlic)
- Salt & Pepper to taste
Optional Toppings
- 2 tsp mustard seeds
- Finely chopped wild garlic
Method
- Boil salted water and follow the instructions on the pack to cook the spirali
- Steam the broccoli florets
- Combine all of the sauce ingredients in a food processor until a thick creamy consistency with no cashew lumps
- Drain the pasta once it’s cooked, add the steamed broccoli florets and the sauce, mix well
- Garnish the dish with mustard seeds and finely chopped wild garlic