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.
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.
Recipe information
Yield
4 servings
Ingredients
For the lemon cashew-cream sauce:
To assemble:
Preparation
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.
Recipe notes
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