Pasta With Broccoli And Lemon Cashew Cream Sauce Recipes

PASTA WITH BROCCOLI AND LEMON CASHEW-CREAM SAUCE

Pasta With Broccoli and Lemon Cashew-Cream Sauce image

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.

Provided by Donna Hay

Categories HarperCollins Broccoli Pasta Cashew Lemon Lemon Juice Dinner Vegetarian Vegan Kid-Friendly Nut

Yield 4 servings

Number Of Ingredients 11

Ingredients

For the lemon cashew-cream sauce:
1 cup (150g or 5¼ oz) raw cashews
2 cups (500ml or 17 fl oz) boiling water
1 cup (250ml or 8½ fl oz) good-quality vegetable stock
¼ cup (60ml or 2 fl oz) lemon juice
Sea salt and cracked black pepper
To assemble:
400g (14 oz) dried wholemeal (whole-wheat) spaghetti
300g (10½ oz) broccoli florets (about 1 head)
½ cup (10g or ¼ oz) small basil leaves
1 tablespoon finely shredded lemon rind

Steps:

To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.
Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.
Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

ONE-POT PASTA WITH BROCCOLI AND LEMON

One-Pot Pasta with Broccoli and Lemon image

Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground pepper
1 pound penne
1 pound broccoli, head cut into florets (3 1/2 cups), stems peeled and thinly sliced (1 cup)
1 clove garlic, finely grated
1/3 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
1/2 cup finely grated Parmesan (1 ounce), plus more for serving

Steps:

Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

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