Love creamy pasta but want to try a more plant-packed option? This satisfying, creamy sauce made with cashews and almond milk will not disappoint!
Instructions
- Heat cashews and 4 cups water to a boil in a medium saucepot over high heat; boil 20 minutes or until tender and drain. Purée garlic, lemon juice, milk, nutritional yeast, salt, ¼ teaspoon pepper and cashews in a blender on high 3 minutes or until smooth. Makes about 3 cups.
- Prepare pasta as package directs; reserve 1 cup pasta water then drain.
- Heat a large, deep skillet over medium-high heat. Add oil, chicken and broccoli; cook 5 minutes or until chicken is browned and internal temperature reaches 165°F, stirring occasionally. Reduce heat to medium-low; stir in spinach, reserved pasta water and cashew mixture. Cook 5 minutes or until slightly thickened and bubbly, stirring frequently. Stir in pasta; cook 2 minutes or until heated through. Makes about 8 cups.
- Serve pasta garnished with parsley and remaining ¼ teaspoon pepper.
