This pasta hits the spot when you want something that feels decadent and creamy but without all the dairy.
It's also incredibly versatile so you can mix in your favorite roasted veg, some sautéed mushrooms or even a spoonful of pesto.
Equipment: You will need a blender for this recipe.
Make sure you soak your cashews ahead of time for at least 1 hour in hot water! If you don't have a high powered blender, soak your cashews longer to ensure a nice creamy sauce 😊
If you have a microplane or grater, definitely give freshly grated nutmeg a try. If not, pre ground works too! It adds that little something extra that makes the sauce feel super rich.
Preheat the oven to 425℉. Chop the broccoli (don't forget the stems!) and toss in olive oil with some salt and pepper.
Dry off the chickpeas with a towel and then toss in olive oil and salt & pepper (drying first helps them get nice and crispy).
Throw the broccoli and chickpeas on a large sheetpan and roast until brown and crispy (about 25-30 mins). Give them a toss halfway through.
Bring a large pot of salted water to a boil and cook pasta per package instructions until al dente.
Drain and rinse the cashews and transfer to a blender. Add 1 cup water, miso, garlic powder and nutmeg and blend on high until creamy and smooth. Add salt & pepper to taste.
Drain the pasta (saving a few tbsp of the cooking water) and return to pot. Add the creamy cashew sauce and mix with tongs until the pasta is well coated.
If your sauce is a little thick add some of the pasta cooking water (a tbsp at a time) to thin it out. Add salt & pepper to taste.
Divide the pasta among 3 or 4 plates. Top with broccoli, chickpeas and some chopped parsley if you have it on hand.
$3.99 - 16 oz
$10.49 - 7 oz
$2.79 - 15 oz
$10.99 - 500ml
California Olive Ranch