Chef: Alena & Lars Schowalter
Makes:  2 Servings
Prep Time:  10 minutes
Cook Time:  15 minutes
Total Time:  25 minutes
 

 

 

 

 

                                                                                                 

INGREDIENTS

  • 7-8 oz / 200g dry whole grain macaroni (or any kind of pasta)
  • 7-8  oz / 200g broccoli florets

Sauce

  • 1/2 medium sized carrot
  • 1 small onion
  • 1 medium clove garlic, chopped
  • 1/2 c cashews
  • 3/4 c water
  • 1/4 c soy milk (or any plant-based milk)
  • 4 T nutritional yeast
  • 1 T lemon juice
  • 1 t sea salt
  • dash of paprika & cayenne

DIRECTIONS

  1. Cook pasta according to package instructions.
  2. Meanwhile, peel the cooked potatoes (maybe the carrot if needed) and chop finely.
  3. Put in a small pot together with the chopped garlic and onion. Heat up with a little bit of water and let cook until soft enough to blend and the water has almost disappeared.
  4. Remove pot from stove and put the warm sauce ingredients in a blender jar together with the spices, milk, water, and cashews. Blend cautiously until smooth.
  5. Chop up the broccoli florets and sauté with water in a non-stick pan until soft but still a little crunchy. Add all ingredients in a bowl, mix thoroughly until everything is coated with the sauce. Enjoy warm!


Hailing from Germany, Alena & Lars are our first “International Chefs”!  You can find more healthy & delicious oil-free, whole food plant-based recipes at http://nutriciously.com/ where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook  https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration

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