Enjoy this velvety vegan orecchiette dish that has a creamy texture even though it doesn't have any cheese in it. When you mix cashews and nutritional yeast, you get a rich sauce that goes well with pasta and vegetables for a delicious meal.
Ingredients: 250g orecchiette pasta. 1 cup raw cashews, soaked overnight. 1 cup vegetable broth. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 2 cups broccoli florets. 1 cup cherry tomatoes, halved. Fresh parsley, for garnish.
Instructions: Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, minced garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy. In a large skillet, heat olive oil over medium heat. Add broccoli florets and saut for 5-7 minutes until tender. Add cooked pasta, cherry tomatoes, and the creamy cashew sauce to the skillet with the broccoli. Stir well to combine and heat through for about 2-3 minutes. Serve hot, garnished with fresh parsley. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
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