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Epicurious

Pasta With Broccoli and Lemon Cashew-Cream Sauce

2.5

(3)

Image may contain Dish Food Meal Plant and Bowl
Photo by Con Poulos

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.

Recipe information

  • Yield

    4 servings

Ingredients

For the lemon cashew-cream sauce:

1 cup (150g or 5¼ oz) raw cashews
2 cups (500ml or 17 fl oz) boiling water
1 cup (250ml or 8½ fl oz) good-quality vegetable stock
¼ cup (60ml or 2 fl oz) lemon juice
Sea salt and cracked black pepper

To assemble:

400g (14 oz) dried wholemeal (whole-wheat) spaghetti
300g (10½ oz) broccoli florets (about 1 head)
½ cup (10g or ¼ oz) small basil leaves
1 tablespoon finely shredded lemon rind

Preparation

  1. Step 1

    To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.

    Step 2

    Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.

    Step 3

    Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

Cook's Note

If the cashew-cream sauce is too thick, just add some extra veggie stock (or a little of the pasta’s cooking water) to thin it to a creamy consistency.

Week Light cookbook cover with cooked green vegetables on a white plate.
From Week Light: Super-Fast Meals to Make You Feel Good © 2020 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsPastaSpaghettiBroccoli/BroccoliniVegetableLemonCitrusFruitCashewNutMainDinnerDairy FreeVeganVegetarianEasyWeeknight MealsBlenderCookbooksHarper Collins
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Reviews (3)

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  • Sauce needed to be properly cooked. Looked like a split cheese sauce. Incredibly stodgy. Would have worked better with a bowtie or penne. Not a fan.

    • Hkandt

    • London, England

    • 7/7/2020

  • Cashews are not enough to bind the sauce. I saved the dish with a sh*t ton of parmesan and butter. Won't be making it again.

    • aysezeynepkamis8865

    • Istanbul, Turkey

    • 6/20/2020

  • Will definitely be making this again. It’s a very light sauce, which I love!

    • Anonymous

    • Montgomery, NJ

    • 4/22/2020

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