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Pasta with Easy Cashew Lemon Sauce Vegan + Gluten-Free

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 Servings

Ingredients

Cashew lemon sauce

  • ½ cup cashews, soaked in warm water for 2 hours
  • ½ cup water unsweetened nondairy milk
  • ¼ cup nutritional yeast
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • juice of ½ lemon
  • 2 garlic cloves
  • salt and pepper, to taste

Everything else

  • 4 cups GoGo Quinoa Fusilli Supergrains Pasta
  • 1 tablespoon olive oil
  • 2 medium zucchinis, sliced into ¼” thick rounds
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, sliced in half
  • 1 packed cup chopped kale

 

Instructions

1- To prepare the cashew lemon sauce, drain and rinse the cashews, then place them in a blender. Add the rest of the sauce ingredients, and blend until smooth. Set the sauce aside.

2- To prepare the pasta, bring 3-4 liters of water to a boil in a large pot. Add salt if desired. When the water is boiling, add the pasta and cook for 9 minutes for an Al Dente texture while stirring occasionally. Drain and rinse the pasta with cold water. Return the pasta to the pot, so it’s ready when the vegetables are sauce are ready to be added.

3- In a medium pan, heat the olive oil at medium heat. Add the zucchini and broccoli, and saute until tender (10-12 minutes).

4- Add the cherry tomatoes and saute for another 3 minutes, then add the kale and continue to cook for another 2 minutes, until the kale wilts.

5- Add the sauteed vegetables to the pot with the pasta. Stir the sauce in and heat everything to desired warmth, then serve!

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