Penne with Broccolli, Sun Dried Tomatoes and Cashew Sauce
Cuisine: Pasta, VeganDifficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
10
minutesTotal time
30
minutesIngredients
75g Cashew Nuts, Blitzed
2 Shallots, Finely Diced
2 Garlic Cloves, Thinly Sliced
2 Tbsp White Miso Paste
2 Tbsp Nutritional Yeast
300ml Sweetened Almond Milk
250g Penne
1/4 head of Broccolli
10 Sundried Tomatoes
Directions
- Blitz the Cashew nuts in a processor for 20 seconds.
- For the cashew sauce, in a saucepan, saute the shallots on a low heat 1 minute, without colouring.
- Add the sliced garlic and saute for an additional 30 seconds.
- Add the almond milk, increase to medium heat, stir in the miso and add the cashew nuts
- Simmer gently for 5-10 minutes and stir in the nutritional yeast.
- Transfer to a blender, blitz until smooth and set aside.
- To prepare the broccolli, shave the florets from the stalks with a knife, discarding the stalks (or reserve for separate use)
- Cook the penne according the package instructions and drain.
- Add the cashew cream, brocolli and sundried tomatoes, heat through and serve.