Lemony Basil Creamy Vegan Pasta With Broccoli & Sundried Tomatoes

Lemony Basil Creamy Vegan Pasta With Broccoli & Sundried Tomatoes

Lemony Basil Creamy Vegan Pasta With Broccoli & Sundried Tomatoes



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
And so on.

Instructions:
  • Step one. 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.
  • And then, 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.
  • After it, 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 ½ 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.
  • Original Article: https://playswellwithbutter.com/2019/03/26/lemony-basil-creamy-vegan-pasta/



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