Lemon and Basil Pasta

Ingredients:

• 8 oz pasta

• 3 cups broccoli florets

• 2 Tbsp olive oil

• 1 yellow onion, diced

• 1 red bell pepper, diced

• 3 oz sun dried tomatoes, sliced

• 4 oz spinach

• Salt and pepper

For Sauce:

• 1 cup raw cashews, soaked

• 3 cloves garlic

• ½ lemon, juiced

• 1 cup packed fresh basil or 1 tube of basil paste

• 1 cup water

• ½ tsp salt

Directions:

• Cook the pasta as directed on the box, generously salting the water. 

• Boil the broccoli in the pasta water until soft. Reserve 1 cup of the pasta water and drain the rest.

• Add all the sauce ingredients to a food processor and blend until smooth and creamy. Set aside.

• Add the olive oil to a large skillet over medium heat. Add onion and bell peppers, seasoning with 1 tsp kosher salt and ½ tsp black pepper. Cook, stirring occasionally, until veggies soften slightly.

• Add sun-dried tomatoes and spinach to the skillet. Cook, stirring occasionally, until tomatos soften and the spinach wilts slightly.

• Add the drained pasta and broccoli to the skillet, and pour the sauce over the top. Toss to combine, adding a bit of the reserved water if needed to play with consistency.