Thanks to @ginabnutrition ! Link to her instagram below + her amazing blog, go follow her!
What’s in the bowl?
- 1/2 cup cashews
- 3 tbsp pumpkin puree
- 4 tbsp nutritional yeast
- Juice of half a lemon
- Generous pinch sea salt
- Black pepper
- 1/2 cup water
- 1 1/2 cups penne pasta (use gluten free if needed)
Preheat your oven to 180C and place your broccoli florets onto a baking sheet and cover with the oil, nutritional yeast, cayenne, salt and pepper. Place in your preheated oven to roast for 20-25 minutes until crispy.
Put your pasta on to boil in salted water.
Place the cashews, pumpkin, nutritional yeast, lemon juice, salt, pepper and water in your blender and blend for 2-3 minutes until creamy. Taste test and add any more of the ingredients to your liking (e.g. add more lemon juice to make it tangier, or more nutritional yeast to make it cheesier).
When your pasta has cooked, drain and place back in your pan along with a drizzle of olive oil (optional) and roasted broccoli. Pour over the sauce and stir into the pasta until well coated. Voila! Serve with fresh basil.