rich veggie lover pasta made in 25 minutes or less!!! splendidly still somewhat firm veggie lover pasta hurled with saut�ed chime pepper, broccoli, sun-dried tomatoes, and a simple hand crafted lemony basil smooth vegetarian pasta sauce produced using cashews. the most straightforward solid pasta formula � absolutely without dairy, vegetarian and loaded up with veggies!

everything met up so easily and rapidly that the longest piece of making this veggie lover pasta supper was trusting that the pasta will bubble! the rich veggie lover pasta sauce worked superbly. (� like, so superbly I may never make a cream sauce with dairy until the end of time, haha!) and the flavors hit the majority of the notes I needed them to: brilliant and crisp, yet at the same time very comfortable and encouraging.

and the best part? absolutely vegetarian, yet at the same time absolutely rich. absolutely solid, yet at the same time thoroughly fulfilling. and absolutely weeknight inviting. (and the second best part? I plated up my supper and thudded onto the couch directly so as to get the unhitched male. ???? blast shakalaka.)

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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
• � lemon, juiced
• 1 cup packed fresh basil
• 1 cup water
• � teaspoon Kosher salt

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 � 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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