Serves: 4
•12 to 16 ounces penne pasta
•1 1/2
cups small broccoli florets
•1 small carrot, thinly sliced
•1 small zucchini or yellow squash, cut into 1/4-inch dice
•1/2
cup raw cashews, soaked overnight and drained
•1 to 2 garlic
cloves, crushed
•1 cup hot vegetable broth or water, or more if
needed
•1 to 2 ripe Hass avocados, halved and pitted
•2
scallions, chopped
•2 tablespoons lemon juice
•1/2 teaspoon
salt
•Ground black pepper
•Plain unsweetened almond milk, if
needed
•1 cup grape tomatoes, halved lengthwise
•1/3 cup
chopped fresh basil leaves or parsley
•Whole fresh basil leaves,
for garnish
Cook the penne in a large pot of salted boiling
water, stirring occasionally, until it is tender, about 10 minutes.
About 5 minutes before the pasta is cooked, add the broccoli and
carrots. About 2 minutes before the pasta is cooked, add the
zucchini. Drain the cooked pasta and vegetables well and return to
the pot.
While the pasta is cooking, combine the drained
cashews, garlic, and broth in a high-speed blender or food
processor. Process until smooth and well blended. Peel and pit the
avocado and add it to the food processor along with the scallions,
lemon juice, salt, and pepper to taste. Process until smooth and
creamy. For a thinner sauce, add some almond milk, if needed. For a
thicker sauce, add additional avocado. Taste and adjust the
seasonings, if needed.
Add the sauce to the pot containing
the drained cooked pasta and vegetables. Add the tomatoes and
chopped basil and toss gently to combine. Serve immediately,
garnished with the whole basil leaves.
Your question and comments are welcome