1. Soak the cashews:
Place the cashews in a bowl, cover with boiling water and soak for 10–15 minutes. Drain and set aside.
2. Cook the vegetables:
Peel and roughly chop the potatoes, carrot and onion. Cook in salted water until very soft (about 10–12 minutes), then drain completely.
3. Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta al dente. Before draining, reserve about 100 ml of pasta water, then drain.
4. Prepare optional vegetables:
Steam the broccoli florets for 5–7 minutes until tender. Warm the peas briefly in hot water or add them later directly to the sauce.
5. Blend the sauce:
Add the cooked vegetables, soaked cashews, nutritional yeast, miso (or mustard), plant milk, lemon juice and spices to a blender. Blend until smooth and creamy.
6. Heat the sauce & combine:
Transfer the sauce to a pot and gently heat for 2–3 minutes, stirring. Add the pasta and loosen with a little reserved pasta water until perfectly creamy.
7. Add vegetables & serve:
Fold in the broccoli or peas, heat briefly, adjust seasoning and serve immediately.
Nutrition Information (approx. per serving)
- Calories: 520 kcal
- Carbohydrates: 72 g
- Protein: 18 g
- Fat: 15 g
- Fiber: 9 g
