Pasta with broccoli and lemon cashew-cream sauce recipe

Ingredients for Pasta with broccoli and lemon cashew-cream sauce

• 150 g raw cashews

• 500 ml boiling water

• 250 ml good-quality vegetable stock

• 60 ml lemon juice

• sea salt, cracked black pepper

• 400 g dried wholemeal spaghetti

• 300 g broccoli florets, about 1 head

• 10 g small basil leaves

• 15 ml finely shredded lemon rind

How to make Pasta with broccoli and lemon cashew-cream sauce

1. Place the cashews in a medium heatproof bowl and cover them with boiling water. Allow to stand for 30 minutes.

2. Drain the cashews well and transfer them to a blender. Add the stock, lemon juice, salt, and pepper, then blend until very smooth.

3. Bring a large saucepan of salted water to a rolling boil. Add the pasta and cook for 6 minutes.

4. Add the broccoli to the saucepan and cook for a further 4 minutes, or until the pasta is al dente and the broccoli is just tender.

5. Drain the pasta and broccoli, then return them immediately to the warm saucepan. Add the cashew-cream sauce and toss to combine.

6. Divide the pasta between serving bowls and top with fresh basil and lemon rind before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.