Creamy Vegan Broccolini Pasta

A creamy pasta is not out of reach when you’re plant-based, I hope you love this (super quick) vegan broccolini pasta recipe as much as I do!

Prep time 10mins Cooking Time 25mins

Serves 4

INGREDIENTS

2 bunches of broccolini

1 punnet of cherry tomatoes

1 lemon (juiced)

2 garlic cloves

1/4 cup cashews

1/4 cup flaked almonds

1/2 cup coconut cream

2/3 cup of vegan cheese

Olive oil, salt & pepper

Chilli flakes

METHOD

Step 1 Heat the oven to 210 degrees celcius and line a baking tray with baking paper, slice the cherry tomatoes and lay them on the tray, drizzle with olive oil, salt and pepper, when the oven is heated bake the tomatoes for 12mins

Step 2 Boil salted water in a large pot, chop the broccolini into thirds and blanch in the boiling water for 3 mins, remove from the water and cool

Step 3 Cook the pasta in the broccolini water as per instructions on the packet

Step 4 In a blender add half the broccolini, garlic, lemon juice, cashews, almonds, cheese with 3 tbsps of olive oil and blend, add more olive oil as needed

Step 5 Heat a large pan over a medium heat, add the coconut cream and blended broccolini mix, season with salt, pepper and chilli and stir through the pasta

Step 6 Add the rest of the broccolini and the roasted tomatoes to the pasta and stir through, serve and enjoy!