Yvonne 75 gr unsalted cashew nuts
2 large onions, coarsely chopped
3 garlic cloves, coarsely chopped
500 g broccoli, coarsely chopped
2 tbsp lemon juice
A good pinch of salt and pepper
Maybe chili flakes
3 big handfuls of fresh spinach
75 gr parmesan substitute, grated
125-150ml water
500 gr pasta
Soak the cashew nuts in a bowl of warm water for 15 minutes. Rinse the cashews with water (And if you used salted cashews, rinse them extra well).
Add some water to a pan and fry the onions and garlic for a few minutes.
In a separate pan, cook the broccoli for about 5 minutes.
Meanwhile, cook the pasta according to package directions.
Add all ingredients (except the pasta :P) to a high speed blender and let it run for a few minutes, until you have a nice smooth sauce. I always keep some of the parmesan for garnish. If you don’t have a high speed blender, I advise you firstly to purchase this and secondly, you can also make the sauce in a food processor or with an immersion blender.
When you have cooked the pasta, add half of the sauce and stir well.
Garnish the pasta with the remaining parmesan substitute.
Put the other half of the sauce in a container and put it in the freezer (you’re welcome), so next time you only have to cook some pasta and let your sauce thaw.
Enjoy your meal!
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife).
