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Lemony Basil Creamy Vegan Pasta with Broccoli & Sun-Dried Tomatoes

Ingredients

  • 230g whole-wheat pasta

  • 3 cups broccoli florets

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 medium red bell pepper, diced

  • 85g sun-dried tomatoes, sliced

  • 115g arugula (a few handfuls)

  • Kosher salt and ground black pepper


Lemon Basil Cashew Cream Sauce:

  • 1 cup roasted, unsalted cashews

  • 3 cloves garlic

  • ½ lemon, juiced

  • 1 cup packed fresh basil

  • 1 cup of water

  • ½ teaspoon Kosher salt


Instructions:

  1. 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.

  2. 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.

  3. 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.

  4. Finish the creamy vegan pasta: Once the veggies are ready, add the drained pasta & broccoli to the skillet. Pour the lemon basil cashew cream sauce over top. Toss to combine, adding a little of the reserved starchy pasta water as you go to reach your desired consistency. Taste and season additionally with salt or a squeeze of fresh lemon juice, as desired. Serve immediately. Enjoy!


This recipe is from Plays well with Butter

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