Creamy Cashew & Broccoli Spirali

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


  • 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


  1. Boil salted water and follow the instructions on the pack to cook the spirali
  2. Steam the broccoli florets
  3. Combine all of the sauce ingredients in a food processor until a thick creamy consistency with no cashew lumps
  4. Drain the pasta once it’s cooked, add the steamed broccoli florets and the sauce, mix well
  5. Garnish the dish with mustard seeds and finely chopped wild garlic


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