A good vegan pasta is a rarity. In the States, it is difficult to find one even in an expensive restaurant. More often, it is pasta with tomatoes and marinara sauce.

For the ordinary people, a creamy pasta sauce without cheese and dairy products is a “mission impossible,” but not for us.

Today I present you my new recipe, which every pasta admirer will love.

A thick creamy sauce perfectly complements the dish.

Quite frankly, the combination of ingredients in this pasta is already amazingly tasty, so, for those who are too lazy to deal with the sauce, I advise you to increase the amount of broccoli and serve the paste in its “pure form”. For ladies whose men do not tolerate “empty meals”, I advise adding several fried shrimp.

Ready? Set? Let’s go cooking!

We will need: (2 servings)

Pasta for 2 servings (I use linguine)

1 large broccoli

3 cloves of garlic

1/2 cup (250 g.) of cashews

2 tbsp. of fresh basil

2 tbsp. of lemon juice

7-6 tbsp. of almond or oat milk

Olive oil

Black pepper, salt

Cook the pasta until half-ready.

Soak cashews for 2 hours minimum.

Cut the garlic and broccoli. Cut off the base of the broccoli, leaving only a small part of it.

Pour olive oil in a frying pan and fry the garlic.

Put the broccoli there and add 1 tbsp. of lemon juice then fry for a few minutes. The broccoli should remain slightly crispy. Add salt and pepper.

For the sauce, put the cashews (without water) into the blender, add salt, pepper, lemon juice, basil, a bit of olive oil and milk. Make the sauce. You can always regulate the amount of liquid, because some love it thicker, and others do not.

Add the boiled pasta to the broccoli and carefully combine them so as not to break the broccoli, because all the beauty is in it. Serve the pasta with the sauce. For those who want the sauce to soak into the dish before serving, I advise adding it to the pasta, stir and let it stand for 10 minutes.

Done! Beautiful, tasty and healthy.

Bon appetit!