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

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

INGREDIENTS

• 8 ounces whole wheat pasta (see Recipe Notes)
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 ounces sun-dried tomatoes, sliced (see Recipe Notes)
• 4 ounces 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 water
• ½ teaspoon Kosher salt

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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!

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NOTES

• Pasta: Obviously, to make this pasta vegan, use your favorite vegan pasta. I love DeLallo’s whole wheat pastas – they’re totally vegan-friendly. While I prefer a textured short noodle for this lemony basil creamy vegan pasta recipe (it clings to the sauce really nicely – pictured here is rigatoni), you can use whatever shape you like best.
• Sun-dried tomatoes: I find 3 ounce bags of sliced sun-dried tomatoes at Trader Joe’s & they work really well for this recipe. You’ll want to make sure to use dried sun-dried tomatoes for this recipe, not the kind that comes packed in oil, to ensure your creamy vegan pasta doesn’t get super oily.

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