Two things we’ve been super into lately: chick pea pasta and vegan cheese. This super easy dish combines both, and we’re fully addicted!
2 ½ cups Know Better Chickpea Pasta
1 bunch broccoli, cut into florets
1 cup peeled, diced Yukon Gold potatoes
¾ cup water (from the boiled veggies)
½ cup raw cashews
¼ cup peeled, diced carrots
⅓ cup chopped onion
¼ cup coconut milk
2½ tablespoons nutritional yeast flakes
1½ teaspoons salt
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon cayenne pepper
Place cashews in a bowl of water so that they can soak while the rest of the prep occurs, about 25 minutes.
Cook Know Better Pasta al dente, about 3-4 minutes. This type cooks super fast!
Bring two separate pots of water to a boil. Add chopped carrots, potatoes, and onion to one, cooking for about 10 minutes, or until vegetables are soft enough to blend.
In the other, place the broccoli florets. Steam for about 4 minutes and remove. Set aside until the final step.
When carrots, potatoes and onion are done, place them in the blender – we recommend using a Magic Bullet.
Add ¾ cup of the veggie water to the blender, along with the rest of the ingredients (straining and adding cashews), blending until smooth.
Combine sauce, broccoli and macaroni. ENJOY!