Dinner
Creamy Broccoli Pasta
Recipe by Amelia Littlejohn
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Are you taking part in veganuary? Are you looking for a satisfying plant-based comfort food dish? This creamy broccoli pasta recipe will be your new favourite! The thick and creamy sauce is made with cashews, butternut squash and nutritional yeast for an unmistakable cheesy flavour as well as being high in protein, energising carbohydrates and healthy fats for a nutritionally balanced meal.
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For the pasta
- 300g pasta
- 1 broccoli (cut into florets)
- A pinch salt
For the sauce
- 100g cashews
- 1/2 butternut squash
- 3 tbsp nutritional yeast
- 1 clove of garlic
- 80ml almond milk
- salt and pepper
Utensils
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Step 1
Soak the cashews in boiling water for 30 minutes.
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Step 2
To make the sauce, start by peeling the butternut squash and cutting into cubes. Steam cook for 15-20 minutes or until soft. Allow to cool.
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Step 3
Drain the cashews and add to your food processor with the butternut squash and all the remaining sauce ingredients. Blend on high until really smooth.
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Step 4
Bring a saucepan of water to the boil. Add the pasta and pinch of salt and cook according to packet instructions, adding the broccoli florets when there’s 4 minutes remaining.
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Step 5
Drain the pasta and broccoli then stir in the creamy sauce.
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Step 6
Optional – garnish with a little fresh basil and black pepper before serving. If you have any sauce left over, simply keep refrigerated in an airtight container and consume within 2 days.
