Broccoli is one of the cruciferous veggies known for its antioxidant power and its ability to protect us from cancer and obesogens.
Creamy sauces are comforting and sensual, but usually not so healthy!
Dairy foods contain too many unhealthy fats, and too many animal hormones we don’t need – we have enough to do to balance our own! So I use cashews as the base for my sauces – healthy fats, rich in nutrients, and easy to digest protein.
Creamy Broccoli Pasta
4 cups broccoli florets – small
broccoli stems, trim or peel the tough skin if necessary
3 T garlic – chopped
1/2-1 tsp chili flakes
2 tsp grapeseed or avocado oil for sautéing
1 cup raw cashews
2 cups hot water
sea salt or Herbamare to taste
white or black pepper
1/2 pound brown rice pasta
- blend the cashews and hot water together until creamy
- bring a 3-quart pot of water to a boil with 2 tsp of salt
- dump the broccoli florets into the boiling water and blanch until bright green
- lift out of the water with a slotted spoon (do not throw the water away) and drain in a colander or on a towel
- bring the water back to a boil and throw in the broccoli stems, remove when they are cooked through
- add broccoli stems to the cashew sauce and blend together
- heat up a saucepan, add the oil, garlic red pepper flakes and broccoli
- sauté until broccoli starts to fall apart
- add the cashew sauce and let simmer until pasta is done
- bring water back to a boil, adding enough new water to make 2 quarts, and add the pasta
- cook for 5 minutes, and then turn off the flame and let sit until al denté
- while the pasta is cooking taste the sauce and add salt and white or black pepper if needed
- drain and add the pasta to the sauce, stir
- Add a tsp of white balsamic vinegar if you prefer more tart taste.
- as the cashew sauce cooks it will thicken, add more water for a thinner sauce and adjust the seasonings
- If your blender is not very powerful, soak the cashews first for an hour or more, and use 1/2 the amount of water.