Creamy Broccoli Pasta

Instructions

1. 1

   Soak the raw cashews in freshly boiled water for 15 minutes, then drain thoroughly.

   

   Tip: Soaking softens the cashews so they blend into silk without leaving gritty bits.
2. 2

   Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for about 8 minutes until completely tender.

   
3. 3

   Use a slotted spoon to transfer the tender broccoli to a blender, leaving the hot water in the pot for cooking the pasta.

   

   Tip: Cooking the pasta in the residual broccoli water infuses the pasta with sweetness and saves energy.
4. 4

   Add the drained cashews, soy sauce, nutritional yeast, garlic cloves, 100 ml fresh water, and black pepper to the blender with the broccoli. Blend on high until velvety smooth.

   
5. 5

   Drop the pasta into the boiling broccoli cooking water and cook until al dente. Reserve one cup of the starchy cooking water, then drain.

   
6. 6

   Return the pasta to the warm pan, pour over the broccoli cashew cream, and toss vigorously over low heat. Splash in reserved cooking water until the sauce turns glossy and clings tightly to every ridge.