Servings: 4 servings
Ingredients
- 8 oz high fiber pasta of choice
- 1 cup red potatoes peeled and diced
- 1/2 cup carrots peeled and diced
- 1/3 cup onion diced
- 1/2 cup raw cashews
- 1 cup water
- 3 cup fresh broccoli florets
- 1 1/2 tsp salt
- 1 clove garlic, minced
- 1/4 tsp Dijon mustard
- 1 Tbsp freshly squeezed lemon juice
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne(optional)
- 1/2-3/4 cup water for blending
Instructions
- In a medium saucepan combine potato, carrot, onion, cashews, and 1 cup of water.
- Bring to a boil, lower heat and simmer covered for 15 minutes.
- Remove from heat and allow the vegetables to cool a bit. Do not drain.
- While vegetables are cooling, cook pasta according to the package directions.
- Once the vegetables have cooled, pour them into a blender or food processor along with the remaining water that’s in the pan.
- Add the salt, garlic, Dijon mustard, lemon juice, black pepper, paprika, and cayenne and blend.
- Add ½ cup of water and blend until completely smooth. Add more water if needed, for a thinner consistency.
- Add additional salt and/or lemon juice to taste.
- Toss with hot pasta and enjoy.
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