So much pasta lately. My husband and I were not big pasta eaters a few years ago (despite being very Italian) but that has changed a lot. There’s just so much you can do with it. It is especially easy when you have a toddler, too. And this way of eating pasta is probably one of my favorites.
I wanted to share this recipe in particular because it is such a quick and easy meal to make – it took me under a half hour. I got the large pot of water boiling while I prepped the rest and by the time the pasta was done, so was the rest of the ingredients. You know me – SPEEDY AND LAZY MEALS FOR LIFE.
Recipe
Serves: 4 people
You will need:
- 1/2 box pasta of your choice (or more, depending on how much pasta you’d like – I prefer a higher ratio of veggies to pasta so I do less)
- 1 tbs olive oil
- 1 red pepper, sliced
- 1-2 cups broccoli florets (I prefer frozen)
- 1 small handful chopped kale
- 1/2 cup raw cashews (I soaked mine in hot hot water for literally… 5 min)
- 1/4 – 1/2 cup water (depending on consistency you desire for sauce)
- 1 garlic clove
- 1/2 tsp nutritional yeast
- Salt and pepper, to taste
To make:
- Prepare pasta according to package.
- In a large pan, add olive oil, red pepper, and broccoli – sauté on high for about 5 minutes, then allow to chill on med heat for 10)
- While pasta is making and veggies are softening, make the alfredo sauce: in a blender (or bullet) add cashews, water, garlic, nutritional yeast, salt, and pepper. Blend on high until smooth and velvety (no chunks or grittiness allowed!)
- Turn back to veggies and make sure they are softened up – add kale and allow to wilt for another 5 minutes.
- Drain cooked pasta and add to pan with veggies – top with creamy cheese sauce. Feel free to add more or less water as you deem necessary for consistency.
- Serve!
So, when you are too tired to do anything and just want to get comfy on the couch with a large bowl of carbs and cheese (and veggies!) – this is the recipe for you. xx bianca
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