Broccoli cream pasta


For 2 people:

for the sauce:

200 g broccoli (1 medium size)

100 g cashew nuts

1 teaspoon salt

1 teaspoon garlic powder

a pinch of pepper powder

1 lemon

1 teaspoon of yeast (optional)

5 basil leaves (or half a teaspoon of ground)

for pasta:

200 g gluten-free pasta (or other)

1 teaspoon salt


Pour water over the cashews and soak them for at least an hour.

Boil a large pot of water with a teaspoon of pasta salt. Boil a small pot of water for the broccoli.

Cut the broccoli into smaller flowers and wash it.

When the water boils, turn it into a larger pot of pasta and broccoli into a smaller one. Cook the pasta according to the instructions on the packaging and the broccoli for about eight minutes.

Drain the cashews and cooked broccoli and turn into a blender. Let the broccoli cool for at least about two minutes. Add the remaining ingredients, just add the lemon juice gradually – the first only half a lemon. We mix. Finally, try and add more juice, if desired, up to three quarters of a lemon. The remaining slice can be offered with the final dish.

Drain the cooked pasta and save some water with which you can dilute the sauce if desired.

Serve the pasta, pour the sauce over it, and add a slice of lemon. It can be decorated with basil leaves.

  • For a cheesy taste, you can sprinkle the pasta with some edible yeast or grate vegan parmesan.

Author: boosdiet

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