Description
A vibrant and creamy vegan pasta loaded with broccoli, bell peppers, arugula, and sun-dried tomatoes, tossed in a luscious basil cashew cream sauce. This wholesome dish is quick to prepare, dairy-free, and perfect for a healthy yet indulgent meal.
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)
- 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 and ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Boil the pasta and blanch the broccoli: Bring a large pot of water to a boil and generously season it with salt. Add the pasta and cook according to package directions until al dente. About 2 minutes before the pasta is done, add the broccoli florets to the pot to blanch. Once cooked, reserve about 1 cup of starchy pasta water before draining the pasta and broccoli. Do not rinse; set aside.
- Prepare the lemon basil cashew cream sauce: While pasta cooks, combine cashews, garlic, lemon juice, fresh basil, water, salt, and pepper in a high-speed blender. Blend for about 1 minute until smooth and creamy, scraping down the sides as necessary. Set aside or refrigerate if preparing in advance.
- Soften the vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, seasoning with 1 teaspoon kosher salt and pepper. Cook for 3-4 minutes, stirring occasionally, until softened. Then stir in the sun-dried tomatoes and cook for an additional 1-2 minutes until slightly softened. Remove from heat.
- Finish the creamy vegan pasta: Add the drained pasta, blanched broccoli, and arugula to the skillet with the softened vegetables. Pour the basil cashew cream sauce over the top and toss to combine thoroughly. Add reserved pasta water gradually to achieve the desired sauce consistency. Taste and adjust seasoning with additional salt or fresh lemon juice as needed. Serve immediately and enjoy.
Notes
- Use fusilli or any pasta shape that holds sauce well for best results.
- For a nuttier flavor, soak cashews for 2 hours before blending, though it's not required if using roasted cashews.
- If sun-dried tomatoes are oil-packed, drain excess oil to prevent the dish from becoming too oily.
- Reserve pasta water carefully as it helps in adjusting the creaminess and consistency of the sauce.
- This cashew cream sauce can be stored in an airtight container in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American