Pasta With Broccoli And Lemon Cashew Cream Sauce Recipes
ONE-POT PASTA WITH BROCCOLI AND LEMON
Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
- Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.
PASTA WITH BROCCOLI AND LEMON CASHEW-CREAM SAUCE
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.
Provided by Donna Hay
Categories HarperCollins Broccoli Pasta Cashew Lemon Lemon Juice Dinner Vegetarian Vegan Kid-Friendly Nut
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Divide the pasta between serving bowls and top with the basil and lemon rind to serve.
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- Cook the pasta according to package instructions. With two minutes left in the cooking, reserve 1/4 cup of pasta water and add the broccoli.
- Cook for the remaining two minutes, then drain the pasta and broccoli and add it back into the pot.
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- In a large pot, bring 2 quarts of water to a boil. Once boiling, add the spaghetti noodles. Boil pasta for 7-9 minutes, until al dente. Strain through a colander, reserving 1 cup of the pasta cooking liquid. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.
- While the pasta is cooking, heat 2 tablespoons of Bari's Lemon Infused Olive Oil over medium heat. Add lemon zest and garlic. Lightly sauté, stirring occasionally, until garlic is fragrant and light brown, about 2 minutes.
- Add the cashew cream and the remaining 1/4 cup olive oil. Whisk together until the sauce is creamy and emulsified. Whisk in 1 cup of the pasta cooking liquid and bring to a simmer.
- Once the noodles are al dente, add them to the lemon cream sauce along with the vegan parmesan. You may need to add up to 1/4 cup more pasta cooking liquid if the sauce feels too thick. Stir while adding until your sauce is smooth and creamy. Squeeze the lemon into the pasta and add salt and pepper. Taste and adjust seasonings.
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