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. 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. 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. 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. 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
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