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Creamy Cashew Pasta with Broccoli

Creamy Cashew Pasta with Broccoli

The Flourishing Pantry
The Flourishing Pantry
The Flourishing Pantry
  • Recipe by: The Flourishing Pantry
  • Hello, I'm Vicky! I’m a blogger, content creator and space holder helping busy entrepreneurs seeking healthier ways to eat and live. If you want to start prioritising your health, to feel more organised and in control when it comes to living healthier and want to find a supportive, like-minded community making changes in your life, you’re in the right place.
Serves 2
Prep time: 45min
Cooking time: 15min

This is a recipe that I'd seen floating around on social media and Pinterest for a while but hadn't got around to trying, but now I've done it I think it might be a life changer. Honestly, I sound like a broken record don't I?! 

I'm not saying you should never eat a dairy, creamy sauce if that's what you fancy once in a while. But if you're like me and love a rich creamy sauce, but would rather do it dairy free when you're cooking at home then this is the perfect recipe for you. 

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  • 1.

    Soak the cashews. If you're short on time then soak them in boiled water for 30 minutes. If you've got a bit longer, and to keep more of the nutrients, soak them in cold water for minimum 4 hours or overnight.

  • 2.

    Prepare the pasta according to packet instructions. Drain and set aside.

  • 3.

    In a frying pan, heat the oil to a medium heat and add the broccoli and spring onions. Cook for 5-8 minutes until the broccoli is cooked but still al dente. If it's starting to wilt and lose it's colour it's time to take off the heat!

  • 4.

    In a food processor or powerful blender, add all the sauce ingredients and blitz together until smooth and combined. It should be lovely and fluffy, I was so excited when I saw it!

  • 5.

    Stir the sauce through your drained pasta until well coated. Serve up in a bowl with the broccoli and spring onions on top, and a sprinkle of sesame seeds if you have them to hand.

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