Cashew Alfredo Pasta with Broccoli

What You'll Need

• eight ounces dry pasta, I used shells
• two cups broccoli florets
• Cashew Alfredo Sauce:
• one and one half cups raw unsalted cashews, soaked overnight or boiled for 30 minutes
• one cup + three tablespoons plain, un-sweetened almond milk
• two tablespoons nutritional yeast
• two tablespoons chopped basil
• one tablespoon chopped Italian parsley
• three teaspoons Herbs De Provence
• overflowing one quarter teaspoon garlic powder
• three quarters teaspoon salt
• one quarter teaspoon black pepper

How to Make It

1. Cook the pasta according to package directions.
2. When pasta is three minutes from being done, add the broccoli florets.
3. Drain pasta and broccoli and add Alfredo sauce.
4. Stir until combined and serve hot.
5. To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for one to two minutes, until smooth and creamy.

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