| Prep | Cook | Ready in | Servings | |
| 5 min | 20 min | 25 min | 5 |
| 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) |
| 1/4 tsp | Garlic powder (for sauce) |
| 3/4 tsp | Salt (for sauce) |
| 1/4 tsp | Black pepper (for sauce) |
1. Cook the pasta according to package directions. When pasta is 3 minutes from being done, add the broccoli florets.
2. Drain pasta and broccoli and add Alfredo sauce. Stir until combined and serve hot.
3. To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy.
Enjoy!
| Grain | 1.7 |
| Meat Alternative | 0.4 |
| Milk Alternative | 0.2 |
| Vegetables | 0.4 |
Broccoli
is especially rich in vitamin C and is a cruciferous vegetable!
