dry pasta shells 1 cup
broccoli florets 2 cups
Cashew Alfredo Sauce:
raw unsalted cashews, soaked overnight or boiled for 30 minutes 1 cup
cup milk 1 1/2
On1y basil 2 tablespoons
chopped Italian seasoning 1 tablespoon
garlic powder ¼ teaspoon
salt ¾ teaspoon
black pepper ¼ teaspoon
Chopped cashew 3 tbsp
grated mozzarella cheese. 1 cup


    1. To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy. 2. Cook the pasta. When pasta is 3 minutes from being done, add the broccoli florets. 3. Drain pasta and broccoli, add to Alfredo sauce with chopped cashews. Stir until combined. 4. Transfer to a baking dish, sprinkle grated cheese and bake till cheese changes its color. Serve hot.