I came up with the idea for this delicious dish because I was in the mood for something rich and wanted to also make it green. I started with the Vegan Alfredo Sauce I like from Mahalodotcom and added broccoli to the sauce, then tossed it with pasta and more broccoli. The secret ingredient is the Rouxbe Wicked Seed & Spice Blend (see recipe below). This amazing pasta is rich, delicious, filling and satisfying without any guilt because there's plenty of green and no saturated fat or cholesterol! The ultimate comfort food! Thank you Katherine Nilbrink for inspiring me to post this recipe!
Ingredients:
Preparation:
Makes 3-4 servings.
- 12 ounces whole grain penne pasta
- 4-5 cups broccoli florets, washed and dried
- 2 C raw cashews
- 1 tsp salt
- 1 tsp thyme
- 1 tsp lemon (or lime) juice (~1/2 a lemon or lime)
- 2-3 cloves garlic
- 1 ½ C water
- 1-2 tablespoons Rouxbe Wicked Seed & Spice Blend
Preparation:
- Cook the pasta according to package directions and drain.
- While the pasta is cooking, combine cashews, salt, thyme, lemon (or lime) juice, garlic, 1 cup of broccoli, and about half the water into a Vitamix or other high-speed blender.
- Start with the lowest speed and slowly increase the speed to High
- Blend until creamy and warm, about 2-3 minutes, adding more water if needed to get desired consistency
- Meanwhile, heat a tablespoon of water or olive oil in a skillet over medium-high heat and add the remaining broccoli florets.
- Cook, stirring frequently, until the broccoli softens and turns deep, bright green, about 5 minutes.
- Combine pasta, sauce, cooked broccoli, and seed & spice blend in a large bowl and toss well before serving.
Makes 3-4 servings.
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