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Whole wheat pasta with creamy cashew sauce and broccoli
(0)
25 min
Quick
Gurkerl Küche
Diese cremige Vollkornpasta ist der Beweis, dass vegane Küche unglaublich herzhaft und sättigend sein kann. Die samtige Sauce aus Cashewkernen und Edelhefeflocken umhüllt die Nudeln perfekt, während gedämpfter Brokkoli und mariniertes Tofu für die nötige Frische und Proteine sorgen. Ein gesundes Wohlfühlessen, das in nur 25 Minuten auf dem Tisch steht!
Preparation method
Ingredients overview
- 160 g whole wheat pasta
- 40 g natural cashews
- 1 pc broccoli
- 10 pcs red cherry tomatoes
- 100 g marinated tofu
- 2 tbsp nutritional yeast
- 1 pinch garlic powder
- 1 pinch black ground pepper
- 1/4 tsp fine table salt
Soak the cashews in water for about 2 hours. Then drain the water, put the cashews in a blender, add 100 ml of fresh water, and blend until smooth. Now add the nutritional yeast, garlic powder, salt, and pepper, and blend again until a smooth sauce forms. Don't worry if it seems a bit liquid – the pasta will absorb the sauce well later.
Cook the whole wheat pasta in salted water according to package instructions until al dente. Divide the broccoli into florets and steam until tender but still crisp. Halve the cherry tomatoes. Cut the marinated tofu into small cubes or crumble it with your fingers.
Combine the cooked pasta with the cashew sauce. Fold in the broccoli, tomatoes, and tofu, mix everything carefully, and serve immediately.
Chef's tip
For an extra fine touch, you can soak the cashews overnight, which will make the sauce even creamier. If you prefer it spicier, briefly pan-fry the tofu before adding it to the pasta.
Ingredients
Nutritional values
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