Lemony basil creamy vegan pasta with broccoli & sundried tomatoes

Creamy vegan pasta made in 25 minutes or less!!! Perfectly al dente vegan pasta tossed with sautéed bell pepper, broccoli, sun-dried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. The easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies!

8 ounces whole wheat pasta (see Recipe Notes)
3 cups broccoli florets
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
3 ounces sun-dried tomatoes, sliced (see Recipe Notes)
4 ounces arugula (a few handfuls)
Kosher salt and ground black pepper
lemon basil cashew cream sauce:
1 cup roasted, unsalted cashews
3 cloves garlic
½ lemon, juiced
1 cup packed fresh basil
1 cup water
½ teaspoon Kosher salt

Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

Make the lemon basil cashew cream sauce: Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.

next instruction : www.playswellwithbutter.com

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