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🍝 Vegan Pasta in Creamy Sauce with Broccoli

671 kcal · 30 min · 4 servings

Ingredients

• potatoes, mostly waxy 200 g
• carrots 2 pcs.
• shallots 2 pcs.
• broccoli 1 pcs.
• cashew nuts 200 g
• salt pinch
• macaroni 500 g
• lemons 1 pcs.
• soy drink 200 ml
• garlic, granulated 0.5 tsp
• turmeric, ground 0.5 tsp
• cornstarch 2 tsp
• pepper, black ground pinch

Instructions

1. 1. Peel, wash, and dice the potatoes. Wash, peel, trim the ends, and dice the carrots. Halve, peel, and dice the shallots. Wash the broccoli and separate into small florets.
2. 2. In a pot, bring the potatoes, carrots, shallots, and cashew nuts to a boil in salted water and simmer covered over medium heat for about 20 minutes until tender. Then drain into a colander and reserve about 200 ml of the cooking water.
3. 3. In a large pot, bring approx. 5 liters of salted water to a boil and cook the macaroni al dente for about 8 minutes. Add the broccoli to cook for the last 4 minutes.
4. 4. Meanwhile, halve and squeeze the lemon. In a tall container, blend the cooked potatoes, carrots, cashew nuts, and shallots together with the cooking water, soy drink, garlic, turmeric, 3 tablespoons of lemon juice, cornstarch, salt, and pepper to a creamy sauce.
5. 5. Drain the pasta into a colander and reserve about 100 ml of pasta water. Then return the pasta and pasta water to the pot along with the sauce and bring to a boil once over medium heat. Plate and serve. Enjoy!

Nutrition per serving

• kcal: 671
• Protein: 22 g · Fett/Fat: 30 g · Carbs: 80 g