Creamy Linguine with Broccoli

Recipe by @plantbased.traveler

1 package of linguine pasta

1 bag of frozen broccoli (or 1 large head of broccoli, see notes)

4 garlic cloves

1 tbsp vegan butter or oil

Creamy Sauce

1 cup of cashews, soaked and rinsed

2 cups of cooked white beans, rinsed

2 cups of pasta water (cooking water)

2 tbsp nutritional yeast

2 tbsp of apple cider vinegar

1 tbsp white miso paste

1 tsp onion powder, garlic powder and dried basil each

Salt to taste

Fresh basil to garnish

Soak cashews with hot water for 30 minutes or longer. Rinse well before adding them to the food processor or blender.

Mince garlic and take broccoli out of the freezer to thaw.

Prepare linguine according to package directions and make sure to reserve 2 cups of cooking liquid before draining.

For the sauce add all ingredients to a food processor and blend until very smooth.

Heat up a large sauté pan, add the vegan butter, garlic and broccoli florets.

Sauté until broccoli is tender and garlic is lightly browned.

Add sauce and cooked pasta and top with some fresh basil!

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