Pasta With Broccoli and Lemon Cashew-Cream Sauce

Ingredients for Pasta With Broccoli and Lemon Cashew-Cream Sauce

• 130g (150g or 150g ) raw cashews

• 475ml (500ml or 500ml ) boiling water

• 240ml (250ml or 250ml ) good-quality vegetable stock

• 60ml (60ml or 60ml ) lemon juice

• Sea salt and cracked black pepper

• 400g (400g) dried wholemeal (whole-wheat) spaghetti

• 300g (300g) broccoli florets (about 1 head)

• 1/2 cup (10g or 5g ) small basil leaves

• 1 tablespoon finely shredded lemon rind

To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.

Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.

Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

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.