I made this up so I'll try to explain how I made it. It was so good and creamy!
Julie added peas and vegan parmesan cheese to hers.
Store the extras in the fridge. It makes a great cold pasta salad too.
1 red pepper, diced
1/4 white onion, diced
2 cloves garlic, minced
3 cups broccoli florets
2 cups pasta, cooked to box directions
1 cup raw cashews, soaked in hot water for 20 minutes
3 leaves basil, chopped
1/2 lemon, juiced
3/4 cup vegetable broth
2 tbsp nutritional yeast
salt and pepper
vegan parmesan cheese, if desired
Saute the red pepper and onion in olive oil, add salt and pepper, for 7 minutes. Add the garlic and cook another minute. Add the broccoli and vegetable broth, cover and steam for 3 - 5 minutes. Turn off heat and let sit.
In a blender add the cashews, lemon juice, basil and nutritional yeast. Blend until very smooth and creamy.
Add the cooked pasta to the peppers and broccoli pan. Add the mixture from the blender. Turn the heat on low and mix all ingredients until blended through. Turn off the heat and add salt and pepper to taste.