Lemony Basil Creamy Vegan Pasta With Broccoli & Sundried Tomatoes
Lemony Basil Creamy Vegan Pasta With Broccoli & Sundried Tomatoes
Creamy vegan pasta made in 25 minutes or less!!! Perfectly al dente vegan pasta tossed with sautéed bell pepper, broccoli, sun-dried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. The easiest healthy pasta recipe – totally dairy-free, vegan & filled with veggies! Sauce For Fish | Sauce Recipes | Sauce For Salmon | Sauce For Steak | Sauce | Sauce For Chicken
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Yield: 4 Servings
Ingredients: 8 ounces whole wheat pasta (see Recipe Notes) 3 cups broccoli florets 2 tablespoons olive oil 1 medium yellow onion, diced 1 medium red bell pepper, diced And so on.
Instructions:
Step one. Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
And then, Make the lemon basil cashew cream sauce: Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
After it, Cook the veggies: Add the olive oil to a large skillet over medium heat. Once hot, add in the onion and bell pepper. Season with 1 teaspoon Kosher salt and ½ teaspoon ground black pepper. Cook, stirring occasionally, until the veggies soften slightly, 3-4 minutes. Once softened, add the sun-dried tomatoes and arugula to the skillet. Cook, stirring occasionally, until the sun-dried tomatoes soften and the arugula wilts slightly, 1-2 minutes.
Original Article: https://playswellwithbutter.com/2019/03/26/lemony-basil-creamy-vegan-pasta/
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