Cashew Alfredo Pasta with Broccoli

Health Rating

Ingredients

227 gm	Pasta, Penne, dry (or shells)
2 cup	Broccoli florets
1/2 cup	Cashew nuts, raw (soaked overnight, or boiled for 30 min., for sauce)
1 cup	Almond milk, unsweetened (for sauce)
3 tbsp	Almond milk, unsweetened (for sauce)
2 tbsp	Nutritional yeast (for sauce)
2 tbsp	Basil, fresh (chopped, for sauce)
1 tbsp	Parsley, Italian, fresh (chopped, for sauce)
3 tsp	Herbes de provence (for sauce)
1 dash	Garlic powder (for sauce)
3/4 tsp	Salt (for sauce)
1 dash	Black pepper (for sauce)
1 cup cubes	Tofu, fried (optional)

Cook the pasta according to package directions. When pasta is 3 minutes from being done, add the broccoli florets.
While the pasta is cooking, prepare the cashew alfredo sauce by combining the sauce ingredients in a blender and blend for 1-2 minutes, until smooth and creamy.
Drain pasta and broccoli and add alfredo sauce. Stir until combined and serve hot.
Top with fried tofu if using. Enjoy!

Calories 431

Calories from fat 165

Calories from saturated fat 24.7

Total Fat 18.3 g

Saturated Fat 2.7 g

Trans Fat 0

Polyunsaturated Fat 7.5 g

Monounsaturated Fat 6.1 g

Cholesterol 0

Sodium 423 mg

Potassium 473 mg

Total Carbohydrate 48 g

Dietary Fiber 6.0 g

Sugars 3.8 g

Protein 21.2 g