INGREDIENTS
| 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 |
METHOD
- 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.
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