Creamy Pea & Broccoli Pasta

Steps

1. 1

   Boil the pasta

   Pasta·4 cup

   • Bring a large pot of salted water to a boil.
   • Add pasta and cook according to package directions until al dente.
   • Drain and set aside.
2. 2

   Blend the sauce

   Garden pea·2 cupBroccoli·2 cupCashew·16 pieceNutritional yeast·2 tbspSilken tofu·100 g

   • Add boiled peas, par-boiled broccoli, soaked cashews, nutritional yeast, and silken tofu to a blender.
   • Blend on high until completely smooth and creamy.
   • Set the sauce aside.
3. 3

   Sauté aromatics

   Olive oil·2 tbspGarlic·4 cloveGreen chilli·2 pieceOnion·1 medium

   • Heat olive oil in a wide pan over medium flame.
   • Add garlic and green chilli; cook for about 1 minute until fragrant.
   • Add chopped onion and cook, stirring, until pinkish-brown.
4. 4

   Cook the masala

   Tomato paste·3 tbspSalt·1 tspBlack pepper·1/2 tsp

   • Add tomato paste to the pan and stir well.
   • Cook until the mixture thickens and the oil starts to separate, about 3-4 minutes.
   • Season with salt and black pepper.
5. 5

   Assemble and serve

   Dried oregano·1 tsp

   • Pour the blended sauce into the pan and mix well with the masala base.
   • Add the drained boiled pasta and toss everything together over low heat.
   • Finish with dried oregano, toss once more, and serve hot.

Macros per serving