This pasta is so simple and yet so delicious! The creamy cheesy cashew sauce is such a winner and it makes this dish really comforting and delicious. It’s also a great recipe to make the most of seasonal greens and veggies like leeks, savoy cabbage and broccoli. It’s a super delicious way to get lots of precious greens in your diet! The cashew sauce can be made in advance and store in the fridge and it’s perfect to be used in other dishes like tacos, burrito bowls and dressings!
The sauce serves 3- people
For the cashew cheesy sauce:
1 cup of raw cashews soaked overnight or in boiling water for 30 minutes
2 tbsp of nutritional yeast
1 tbsp of lemon juice
1 clove of garlic – crushed
5 tbsp of water
A generous pinch of salt and black pepper
For the rest of the recipe:
1 leek -trimmed and finely sliced
1 cup of finely chopped savoury cabbage
About 80gr of tenderstem broccoli or normal broccoli – roughly chopped
A glug of olive oil or frying
Pasta of your choice – I have used Linguine
Add a glug of oil to a large frying pan and add in the chopped leek. Fry on a medium heat for 5 minutes until the leek starts to caramelised. Add in the chopped savoy cabbage and tenderstem broccoli. I like my veggies quite al dente so I usually cook them for 8 minutes but if you like them a bit softer cook them for 10-15 minuets in total.
In the meantime make the cashew sauce, simply place all the ingredients into a food processor and blitz until smooth, silky and creamy.
Cook the pasta according to the cooking instructions.
Drain the pasta and drizzle with some olive oil to prevent from sticking. Pour over the cashew sauce and add the cooked veggies. Mix everything together.
Serve straight away with a sprinkle of nutritional yeast or vegan parmesan and a crack of black pepper.