Ingredients
-
360
ml
(1½ cup)
vegetable stock
-
120
g
(1 cup)
raw cashews
-
(2 Tablespoons)
white miso paste
-
(2 Tablespoons)
nutritional yeast
-
(1 teaspoon)
ground turmeric
-
10
g
(1 slice)
yellow onion, peeled, about 2 Tablespoons
-
454
g
(1 pound)
frozen broccoli, thawed
-
454
g
(1 pound)
whole wheat pasta, cooked, drained, warm
-
(½ teaspoon)
ground black pepper
Directions
1. Place vegetable stock, cashews, miso paste, nutritional yeast, turmeric, yellow onion, and half the broccoli into the Vitamix container and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select the Hot Soups program and allow the machine to complete the programmed cycle.
3. Add the remaining broccoli and secure the lid. Select Variable 3 and pulse 4-5 times until the added broccoli is evenly chopped.
4. Mix the pre-cooked pasta with the broccoli sauce and black pepper, stirring to incorporate. Serve immediately.
Chef's Notes
Miso and nutritional yeast work together to add a great "cheese" flavor to this dish, without the dairy. Cashews additionally lend a creamy texture to make this sauce coat the pasta well, and boosts it with protein and fiber.
Ingredients
-
360
ml
(1½ cup)
vegetable stock
-
120
g
(1 cup)
raw cashews
-
(2 Tablespoons)
white miso paste
-
(2 Tablespoons)
nutritional yeast
-
(1 teaspoon)
ground turmeric
-
10
g
(1 slice)
yellow onion, peeled, about 2 Tablespoons
-
454
g
(1 pound)
frozen broccoli, thawed
-
454
g
(1 pound)
whole wheat pasta, cooked, drained, warm
-
(½ teaspoon)
ground black pepper
Directions
1. Place vegetable stock, cashews, miso paste, nutritional yeast, turmeric, yellow onion, and half the broccoli into the Vitamix container and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select the Hot Soups program and allow the machine to complete the programmed cycle.
3. Add the remaining broccoli and secure the lid. Select Variable 3 and pulse 4-5 times until the added broccoli is evenly chopped.
4. Mix the pre-cooked pasta with the broccoli sauce and black pepper, stirring to incorporate. Serve immediately.
Chef's Notes
Miso and nutritional yeast work together to add a great "cheese" flavor to this dish, without the dairy. Cashews additionally lend a creamy texture to make this sauce coat the pasta well, and boosts it with protein and fiber.
Ingredients
-
360
ml
(1½ cup)
vegetable stock
-
120
g
(1 cup)
raw cashews
-
(2 Tablespoons)
white miso paste
-
(2 Tablespoons)
nutritional yeast
-
(1 teaspoon)
ground turmeric
-
10
g
(1 slice)
yellow onion, peeled, about 2 Tablespoons
-
454
g
(1 pound)
frozen broccoli, thawed
-
454
g
(1 pound)
whole wheat pasta, cooked, drained, warm
-
(½ teaspoon)
ground black pepper
Directions
1. Place vegetable stock, cashews, miso paste, nutritional yeast, turmeric, yellow onion, and half the broccoli into the Vitamix container and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select the Hot Soups program and allow the machine to complete the programmed cycle.
3. Add the remaining broccoli and secure the lid. Select Variable 3 and pulse 4-5 times until the added broccoli is evenly chopped.
4. Mix the pre-cooked pasta with the broccoli sauce and black pepper, stirring to incorporate. Serve immediately.
Chef's Notes
Miso and nutritional yeast work together to add a great "cheese" flavor to this dish, without the dairy. Cashews additionally lend a creamy texture to make this sauce coat the pasta well, and boosts it with protein and fiber.
