Creamy Broccoli Pasta
The pasta, peas and broccoli cook together in one pan, then while that’s happening, you blend up a creamy sauce based around protein and fibre-rich butter beans. Everything gets stirred together at the end, with plenty of lemon zest to keep it fresh.
Instructions
- 1
Étape 1: Cook Pasta, Broccoli, and Peas
Bring a large saucepan of salted water to the boil and add the pasta. Cook according to the instructions on the pack, adding the broccoli and frozen peas for the last 3 minutes of the cooking time. Cook until the pasta is al dente, the broccoli is tender, and the peas are defrosted, then drain and return to the pan.
- 2
Étape 2: Soak Cashews and Dissolve Stock
5 minMeanwhile, put the cashews and stock cube into a bowl with 100ml boiling water, let the stock cube dissolve and the cashews soak for 5 minutes.
- 3
Étape 3: Blend the Sauce
Put the mustard, nutritional yeast, the juice of both lemons and half the zest, and half the tin of butter beans into a high-speed blender along with the cashews and their soaking liquid. Blend until you have a smooth, creamy sauce. Season with salt and pepper to taste.
Assembly
- 4
Étape 4: Combine and Serve
Pour the sauce over the drained pasta and veg, adding the last half of the butter beans. Stir to combine and top with a little extra lemon zest.
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