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Broccoli Pasta

A delightful dish that combines broccoli, rigatoni pasta, and a creamy green sauce made from cashews and spinach, perfect for a family-friendly meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 oz cashew nuts These creamy delights add richness to the sauce.
  • 9 oz spinach Bright and vibrant, adding texture and nutrients to the dish.
  • 1 tablespoon yeast flakes (optional) Offers a cheesy flavor without dairy.
  • 1/2 cup water To help blend the sauce to a smooth consistency.
  • 3 tablespoons olive oil Aromatic and flavorful, it enriches the dish.
  • 1/2 teaspoon salt Enhances the overall taste of the pasta.
  • Juice of one lemon For a zesty, refreshing finish.
Main Ingredients
  • 1 head broccoli (around 17 oz) Fresh and crunchy, providing essential vitamins.
  • 12 oz rigatoni pasta This hearty pasta holds the sauce beautifully.

Method
 

Preparation
  1. Soak the cashews in hot water for 20 minutes to soften them.
  2. Chop the broccoli into small florets for even cooking.
Cooking
  1. In a large pot, bring salted water to a boil. Add the chopped broccoli and cook for 2-3 minutes.
  2. Add the rigatoni pasta to the pot and cook according to package instructions (usually 9-11 minutes), stirring occasionally.
Sauce Preparation
  1. Drain and rinse the soaked cashews. In a blender, combine the cashews, spinach, olive oil, lemon juice, salt, water, and yeast flakes (if using), and blend until smooth.
Combining
  1. Once cooked, drain the pasta and broccoli using a colander. Return them to the pot.
  2. Pour the green creamy sauce over the pasta and broccoli, mixing until well incorporated.

Notes

For a fresher taste, consider adding fresh herbs like basil or parsley to the sauce before blending. Adjust consistency with more water if needed. Add red pepper flakes or garlic powder for extra flavor.