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Creamy Mushroom Pasta With Broccoli

Ingredients

Metric


200 g frozen broccoli
2 cups ~ 150 g pasta, penne

Sauce:
70 g raw cashews
15 g dried mushroom, shiitake
1 medium onion, diced
120 ml milk | soy, oat or cashew
1 tbsp miso paste

Salt & Spices:
½ tsp salt
1 tsp garlic powder
¼ tsp ground nutmeg

US


2 cups ~ 7 oz frozen broccoli
2 cups ~ 5 oz pasta, penne

Sauce:
½ cup raw cashews
½ oz dried mushroom, shiitake
1 medium onion, diced
½ cup milk | soy, oat or cashew
1 tbsp miso paste

Salt & Spices:
½ tsp salt
1 tsp garlic powder
¼ tsp ground nutmeg

MAKES2 portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes
Steps
1 Add cashews, dried mushroom and diced onion to a medium-sized saucepan. Cover with plenty of water ~ 1 lt. Bring to a boil, reduce heat to low (induction #4) and simmer for 15 minutes. Drain.
2Add cooked and drained cashews, mushrooms and onion to a blender. Add milk, miso paste, salt and spices.
3Blend until smooth then set aside.
4In the meantime, fill a wide cooking pot (26 cm ~ 10 inch) with water ~ 2 lt. Bring to a boil. Add pasta to the pot and stir. Reduce heat to low and simmer the pasta, uncovered, for 10 minutes - or according to the time given in the packaging instructions (minus 2 minutes, see below). 
5Add frozen broccoli and boil for another 2 minutes.
6Drain the pasta and the broccoli then add the sauce.
7Mix well and transfer to a plate. Sprinkle with freshly ground black pepper. 
Nutritional Info
Makes 2 portions
395 Calories per portion
16g protein
51g carbohydrates
7g fiber
18g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C, K
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Zinc
I made it!
Made it so far: 3

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