Creamy Broccoli Pasta by Deliciously Ella

Ingredients

• 1 lb Pasta of choice
• 1 bag Frozen broccoli florets
• 1 cup Frozen peas
• 1 cup Raw cashews, soaked
• 1 can Butter beans, drained and rinsed
• 2 tbsp Dijon mustard
• 1/4 cup Lemon juice
• 1 cup Vegetable broth or pasta water
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for 8 minutes. Then add broccoli florets and peas, cooking for an additional 3-4 minutes until tender.
2. While pasta cooks, drain and rinse soaked cashews. In a blender, combine soaked cashews, drained butter beans, Dijon mustard, lemon juice, vegetable broth, olive oil, salt, and pepper.
3. Blend the sauce ingredients until completely smooth and creamy, about 1-2 minutes. If the sauce is too thick, add a little more vegetable broth or pasta water until desired consistency.
4. Drain the pasta, broccoli, and peas, reserving about 1 cup of the pasta water. Return the drained pasta mixture to the pot over low heat.
5. Pour the creamy cashew-butter bean sauce over the pasta and vegetables. Toss gently to coat everything evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
6. Serve immediately with your favorite toppings, such as red pepper flakes or nutritional yeast, for an extra flavor boost.