We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.

　　

Ingredients

4 servings

　　

For the lemon cashew-cream sauce:

1 cup (150g or 5¼ oz) raw cashews

　　2 cups (500ml or 17 fl oz) boiling water

　　1 cup (250ml or 8½ fl oz) good-quality vegetable stock

　　¼ cup (60ml or 2 fl oz) lemon juice

　　Sea salt and cracked black pepper

　　

To assemble:

400g (14 oz) dried wholemeal (whole-wheat) spaghetti

　　300g (10½ oz) broccoli florets (about 1 head)

　　½ cup (10g or ¼ oz) small basil leaves

　　1 tablespoon finely shredded lemon rind

　　

Step 1

To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.

　　

Step 2

Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.

　　

Step 3

Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

　　Cook's Note

　　If the cashew-cream sauce is too thick, just add some extra veggie stock (or a little of the pasta’s cooking water) to thin it to a creamy consistency.

　　From Week Light: Super-Fast Meals to Make You Feel Good © 2020 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.