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 (plus 3 tbsp, 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.
Drain pasta and broccoli and add Alfredo sauce. Stir until combined and serve hot.
To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy.
Top with fried tofu if using

Enjoy!

Broccoli

is especially rich in vitamin C and is a cruciferous vegetable!

Calories 429

Calories from fat 164

Calories from saturated fat 24.7

Total Fat 18.2 g

Saturated Fat 2.7 g

Trans Fat 0

Polyunsaturated Fat 7.5 g

Monounsaturated Fat 6.1 g

Cholesterol 0

Sodium 416 mg

Potassium 465 mg

Total Carbohydrate 48 g

Dietary Fiber 5.9 g

Sugars 3.8 g

Protein 21.2 g