Name: Cashew Alfredo Pasta with Broccoli
Ingredients: 8 ounces dry pasta, I used shells; 2 cups broccoli florets; 1 1/2 cups raw unsalted cashews, soaked overnight or boiled for 30 minutes; 1 cup + 3 tablespoons plain, un-sweetened almond milk; 2 tablespoons nutritional yeast; 2 tablespoons chopped basil; 1 tablespoon chopped Italian parsley; 3 teaspoons Herbs De Provence; overflowing 1/4 teaspoon garlic powder; 3/4 teaspoon salt; 1/4 teaspoon black pepper

Ingredients

Scale

8 ounces dry pasta, I used shells
2 cups broccoli florets

Cashew Alfredo Sauce:

1 1/2 cups raw unsalted cashews, soaked overnight or boiled for 30 minutes
1 cup + 3 tablespoons plain, un-sweetened almond milk
2 tablespoons nutritional yeast
2 tablespoons chopped basil
1 tablespoon chopped Italian parsley
3 teaspoons Herbs De Provence
overflowing 1/4 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook the pasta according to package directions. When pasta is 3 minutes from being done, add the broccoli florets. Drain pasta and broccoli and add Alfredo sauce. Stir until combined and serve hot.
To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy.

Category: Entree, Gluten Free, Vegan