Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews, (soaked in water 4 to 8 hours)
  • 2 cups unflavored soy or almond milk
  • 1 cup chopped sun-dried tomatoes, (not oil packed, divided)
  • 3 tablespoons lemon juice
  • 2 garlic cloves
  • 1/2 teaspoon salt, (plus more to taste)
  • 1 cup fresh basil leaves, (packed)
  • 1/2 cup chopped walnuts
  • 16 ounces dried penne pasta
  • 1 large broccoli crown, (broken into florets)
  • Fresh basil
  • Crushed red pepper flakes

Instruction

  • Make the creamy sun-dried tomato pesto by placing the cashews, milk, 1/2 cup of the sun-dried tomatoes, lemon juice, garlic and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth. Add the basil, walnuts, and remaining sun-dried tomatoes. Pulse until they're finely chopped and mixed into the cashew mixture. Taste test and season with additional salt if desired.
  • Bring a large pot of water to a boil. Add the pasta to the pot and cook for 6 minutes. Add the broccoli florets and cook 1 to 2 minutes more, until the pasta is tender and the broccoli is bright green and tender-crisp. Drain the pasta and broccoli into a colander.
  • Return the pasta and broccoli to the pot and add the creamy sun-dried tomato pesto. Toss to coat, adding more milk if needed.
  • Divide the pasta onto plates and top with additional basil and red-pepper flakes, if desired. Serve.