Authorchef-Julia.com
DifficultyBeginner

This plant-based pasta, with no added oil, is creamy, decadent, and full of texture and flavor. You can spice it up or add extra herbs to get the flavor you're looking for.

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients for Cashew Sauce
 1 cup cashews, soaked for 4 hours, or quick method--boil for 10-15 minutes
 ½ lemon, juiced
 2 or 3 garlic cloves, minced
 1 tbsp onion powder
 ¼ tsp red chili flakes, or more, as desired
 ½ tbsp tamari, low sodium
 1 ½ cups water
Ingredients for Pasta
 12 oz whole wheat penne or pasta or your choice, cook according to package directions
 3 cups broccoli florets (one large head of broccoli)
 8 oz mushrooms, cremini or white
 1 cup sweet or white onion, chopped
 3 garlic cloves, chopped
 1 tbsp dried herbs (such as Herbs de Provence or use fresh herbs such as a combination of thyme, rosemary and oregano, finely chopped
 ¼ cup fresh parsley, chopped
 freshly ground black pepper, extra tamari, to taste

Directions
1

For the cashew sauce, drain the cashews and place them and all the sauce ingredients in a high speed blender or food processor. Process until smooth and set aside.
Slice the mushrooms in thin slices. Cut the broccoli into small florets, about 1 inch. Heat a 12 inch skillet to medium high. Add the onions and cook for 1-2 minutes, stirring to keep them moving in the pan. Add a couple tablespoons of water and the garlic and cook for two minutes minutes. Add the mushrooms and broccoli and continue stirring in the pan. After a minute or so, add a couple more tablespoons of water and put a lid on the pan to steam the broccoli and mushrooms until they're the desired doneness, another two minutes or so. Add the herbs and tamari at this time. Add the cashew sauce and mix well, heating until everything is bubbling and hot all the way through. Mix in the pasta. When ready to serve, sprinkle on the fresh parsley, fresh black pepper, and more red chili flakes and tamari, if desired.

Ingredients

Ingredients for Cashew Sauce
 1 cup cashews, soaked for 4 hours, or quick method--boil for 10-15 minutes
 ½ lemon, juiced
 2 or 3 garlic cloves, minced
 1 tbsp onion powder
 ¼ tsp red chili flakes, or more, as desired
 ½ tbsp tamari, low sodium
 1 ½ cups water
Ingredients for Pasta
 12 oz whole wheat penne or pasta or your choice, cook according to package directions
 3 cups broccoli florets (one large head of broccoli)
 8 oz mushrooms, cremini or white
 1 cup sweet or white onion, chopped
 3 garlic cloves, chopped
 1 tbsp dried herbs (such as Herbs de Provence or use fresh herbs such as a combination of thyme, rosemary and oregano, finely chopped
 ¼ cup fresh parsley, chopped
 freshly ground black pepper, extra tamari, to taste

Directions

Directions
1

For the cashew sauce, drain the cashews and place them and all the sauce ingredients in a high speed blender or food processor. Process until smooth and set aside.
Slice the mushrooms in thin slices. Cut the broccoli into small florets, about 1 inch. Heat a 12 inch skillet to medium high. Add the onions and cook for 1-2 minutes, stirring to keep them moving in the pan. Add a couple tablespoons of water and the garlic and cook for two minutes minutes. Add the mushrooms and broccoli and continue stirring in the pan. After a minute or so, add a couple more tablespoons of water and put a lid on the pan to steam the broccoli and mushrooms until they're the desired doneness, another two minutes or so. Add the herbs and tamari at this time. Add the cashew sauce and mix well, heating until everything is bubbling and hot all the way through. Mix in the pasta. When ready to serve, sprinkle on the fresh parsley, fresh black pepper, and more red chili flakes and tamari, if desired.

Creamy Broccoli and Mushroom Penne Pasta
10 replies
    • chef-Julia.com
      chef-Julia.com says:

      Hi Hillary,
      There is a printer icon at the top of the recipe that makes it easy to print it. Let me know if you have difficulties finding it.
      Julia

      Reply

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