Ingredients
Pasta and Vegetables
- 8 ounces fusilli or pasta of choice
- 1 small head broccoli, cut into bite-sized florets (approx. 8 ounces or 3 cups)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- ⅓ cup finely chopped sun-dried tomatoes
- 4 ounces baby arugula
- Kosher salt and ground black pepper to taste
Lemon Basil Cashew Cream Sauce
- 1 cup roasted, unsalted cashews
- 3 cloves garlic
- ½ lemon, juiced (approx. 2-3 tablespoons)
- 1 cup packed fresh basil leaves
- 1 cup water
- ½ teaspoon kosher salt
- Ground black pepper to taste
Instructions
- Boil the pasta and blanch the broccoli: Bring a large pot of water to a boil and generously season with salt. Add the pasta and cook according to package instructions until al dente. About 2 minutes before the pasta is done, add the broccoli florets to blanch them until tender-crisp. Reserve about 1 cup of starchy pasta water before draining pasta and broccoli. Do not rinse; set aside.
- Prepare the lemon basil cashew cream sauce: In a high-speed blender, combine roasted cashews, garlic cloves, lemon juice, fresh basil leaves, water, kosher salt, and black pepper. Blend until smooth and creamy, around 1 minute, stopping to scrape the sides if needed. Set aside or refrigerate for up to one week.
- Soften the vegetables: Heat olive oil in a large skillet over medium heat until shimmering. Add diced onion and red bell pepper, seasoning with 1 teaspoon kosher salt and pepper if desired. Cook, stirring occasionally, for 3-4 minutes until softened. Stir in sun-dried tomatoes and cook for another 1-2 minutes until slightly softened. Remove skillet from heat.
- Finish the creamy vegan pasta: Add drained pasta, blanched broccoli, and baby arugula to the skillet with the softened vegetables. Pour the lemon basil cashew cream sauce over the mixture and toss to combine evenly, adding reserved starchy pasta water gradually to adjust sauce consistency. Taste and adjust seasoning with additional salt or a squeeze of fresh lemon juice. Serve immediately and enjoy!
Notes
- Use any pasta shape you prefer; fusilli works well to hold the creamy sauce.
- Roasted cashews add a richer flavor and creaminess to the sauce compared to raw cashews.
- Reserve pasta water is key for adjusting the sauce to your desired consistency.
- This dish can be stored in the refrigerator for up to 3 days; reheat gently adding extra water if needed.
- For a nut-free version, consider substituting cashew cream with a cauliflower-based sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
