INGREDIENTS
- 5–6 ounces dry pasta- fettucine, linguini, orechiette, etc.
- 3 cups fresh broccoli, steamed
- 1–2 tablespoons olive oil
- 1/2 white onion
- 4 fat garlic cloves
- 1/2 cup raw cashews, soaked (or hemp seeds) see notes
- 1 cup veggie broth (or 1 cup water and boulllion)
- 1–2 tablespoons nutritional yeast
- 1 teaspoon white miso paste
- 4 teaspoons Simon's Secret Sauce (Any flavor)
- 1/2 teaspoon salt
DIRECTIONS
COOK PASTA: SET SALTED WATER TO BOIL IN A LARGE POT AND COOK PASTA ACCORDING TO DIRECTIONS. DURING THE LAST 2-3 MINUTES, ADD THE BROCCOLI TO THE PASTA, AND COOK FOR FEW MINUTES UNTIL TENDER. DRAIN.
- Make the Vegan Mac and Cheese Sauce: Heat oil over med-low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, Simon's Secret Sauce (any flavor), and salt. Blend until creamy and smooth.
- Combine: Drain the pasta and broccoli, and toss with the Vegan Mac and Cheese Sauce and toss, and gently warm over low heat.
- Divide among bowls.
