MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta With Arugula In A Creamy Lemon Sauce
Categories: Dinner, Vegan
Yield: 5 Servings

1/2 c Raw cashews
3/4 c Water
8 oz Uncooked whole-grain pasta
- such as fusilli
1 cl Garlic; finely chopped
3 c Broccoli florets; up to 4 c
5 oz Fresh baby arugula
1 c Grape or cherry tomatoes;
- halved
1 Lemon; zest & juice of
3/4 ts Salt; or to taste
Black pepper;
- freshly ground, to taste
1/4 c Vegan Parmesan; up to 1/2 c

This vegan pasta uses whole-grain pasta, broccoli, arugula, tomatoes,
lemon, cashew cream, and vegan Parmesan. It makes a bright, creamy
dinner with plenty of greens and simple prep.

Soak the cashews in water for 2 hours, or pour boiling water over
them, cover, and let soak for about 20 minutes. Drain. Put the
cashews in a blender with the water and blend on high for 30 seconds
or longer, until smooth. Set aside.

Cook the pasta in a saucepan according to package directions. When
done, drain the pasta.

While the pasta is cooking, cook the broccoli and garlic in a Dutch
oven or other large pot, covered, with several tablespoons of water,
for 3 to 4 minutes, until tender.

Add the cashew cream, arugula, tomatoes, lemon zest & juice, salt, and
pepper to the broccoli and garlic. Stir together and cook a few
minutes more until the cream is thickened and the arugula has wilted.
Add water if needed.

Add the cooked pasta to the sauce, toss together, and transfer to a
serving dish or dishes. Serve with vegan Parmesan sprinkled on top.

The dish will keep in the refrigerator for a few days, though you may
need to add water when reheating. It does not freeze well.

Recipe by Linda Tyler

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
pasta-with-arugula-creamy-lemon-sauce>

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