A delicious and creamy vegan pasta dish with a vibrant pesto sauce, perfect for a healthy and satisfying meal.
Soak the cashews in warm water for 30 minutes, then drain.
Soaking the cashews softens them, making them easier to blend into a creamy texture.
In a blender, combine the soaked cashews, tofu, nutritional yeast, 1 cup of water, and a pinch of salt. Blend until smooth and creamy.
Blend until the mixture is completely smooth for the best texture.
Cook the pasta according to the package instructions, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a large saucepan, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent.
Stir frequently to prevent the garlic from burning.
Add the spinach and broccoli to the saucepan, cooking until the spinach is wilted and the broccoli is tender.
Cut the broccoli into small florets for even cooking.
Pour the blended sauce into the saucepan with the vegetables. Stir in the pesto sauce and cook on low heat for 5 minutes.
Stir continuously to prevent the sauce from sticking to the pan.
Mix the cooked pasta with the sauce, ensuring it's evenly coated. Serve warm.
Garnish with fresh basil or a sprinkle of nutritional yeast for extra flavor.
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