Embark on a culinary adventure with our tantalizing Vegan Pasta with Creamy Broccoli and Lemon Sauce. This dish offers a delightful combination of wholesome broccoli, zesty lemon, and creamy cashews, creating a sauce that is both nutritious and bursting with flavor.
Savoring a plate of Vegan Pasta with Creamy Broccoli and Lemon Sauce takes me back to the picturesque streets of Rome. During my travels through Italy, I stumbled upon a quaint family-owned trattoria where I was served this exquisite pasta dish. The tangy lemon, paired with the freshness of broccoli, left me craving for more.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Cuisine: Italian
Ingredients:
- 12 oz (340g) pasta of your choice
- 2 cups broccoli florets
- 1/2 cup raw cashews, soaked in water for 4 hours or overnight
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Equipment/Utensils Required:
- Large pot
- Blender or food processor
Instructions:
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Broccoli: In a pot of boiling water, blanch the broccoli florets for 2 minutes. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the soaked cashews, lemon zest, lemon juice, minced garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth and creamy.
- Combine Pasta, Broccoli, and Sauce: In a large pan, combine the cooked pasta, blanched broccoli, and creamy lemon sauce. Toss until well coated and heated through.
- Serve: Garnish the Vegan Pasta with Creamy Broccoli and Lemon Sauce with fresh parsley. Serve warm and enjoy the burst of Italian flavors!
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
Vegan Pasta with Creamy Broccoli and Lemon Sauce
Savoring a plate of Vegan Pasta with Creamy Broccoli and Lemon Sauce takes me back to the picturesque streets of Rome. During my travels through Italy, I stumbled upon a quaint family-owned trattoria where I was served this exquisite pasta dish. The tangy lemon, paired with the freshness of broccoli, left me craving for more.
Ingredients
- 12 oz 340g pasta of your choice
- 2 cups broccoli florets
- 1/2 cup raw cashews soaked in water for 4 hours or overnight
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic minced
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Broccoli: In a pot of boiling water, blanch the broccoli florets for 2 minutes. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the soaked cashews, lemon zest, lemon juice, minced garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth and creamy.
- Combine Pasta, Broccoli, and Sauce: In a large pan, combine the cooked pasta, blanched broccoli, and creamy lemon sauce. Toss until well coated and heated through.
- Serve: Garnish the Vegan Pasta with Creamy Broccoli and Lemon Sauce with fresh parsley. Serve warm and enjoy the burst of Italian flavors!
Notes
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
