This vegan pasta uses whole-grain pasta, broccoli, arugula, tomatoes, lemon, cashew cream, and vegan Parmesan. It makes a bright, creamy dinner with plenty of greens and simple prep.
Ingredients
- ½ cup raw cashews
- ¾ cup water
- 8 ounces uncooked whole-grain pasta such as fusilli spirals, penne, or other shape
- 1 clove garlic finely chopped
- 3 –4 cups broccoli florets
- 5 ounces fresh baby arugula
- 1 cup grape or cherry tomatoes halved
- Zest and juice from 1 lemon
- ¾ teaspoon salt or to taste
- Freshly ground black pepper to taste
- ¼ –½ cup vegan Parmesan see graciousvegan.com for a recipe
Instructions
- Make the cashew cream: Soak the cashews in water for 2 hours, or pour boiling water over them, cover, and let soak for about 20 minutes. Drain. Put the cashews in a blender with the water and blend on high for 30 seconds or longer, until smooth. Set aside.
- Make the pasta: Cook the pasta in a saucepan according to package directions. When done, drain the pasta.
- Cook the broccoli: While the pasta is cooking, cook the broccoli and garlic in a Dutch oven or other large pot, covered, with several tablespoons of water, for 3–4 minutes, until tender.
- Complete the dish: Add the cashew cream, arugula, tomatoes, lemon zest and juice, salt, and pepper to the broccoli and garlic. Stir together and cook a few minutes more until the cream is thickened and the arugula has wilted. Add water if needed.
- Combine with pasta: Add the cooked pasta to the sauce, toss together, and transfer to a serving dish or dishes. Serve with vegan Parmesan sprinkled on top.
- The dish will keep in the refrigerator for a few days, though you may need to add water when reheating. It does not freeze well.