Lemon Basil Creamy Pasta
This is one of my favorite pasta dishes!
Ingredients
Ingredients
- 8 oz Whole wheat pasta
- 3 cups broccoli florets
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 oz sun-dried tomato sliced
- 4 oz spring mix lettuce organic
- salt and pepper to taste
Creamy Sauce
- 1 cup roasted, unsalted cashews
- 3 cloves garlic, minced
- 1/2 lemon juiced
- 1 cup packed fresh basil
- 1 cup water
- 1/2 tsp salt
Instructions
Instructions
- Cook pasta as mentioned on the package while adding salt
- 2 minutes prior to pasta finishing add broccoli florets
- save 1 cup of the boiled water, then drain the rest and set aside
Cook the Veggies
- Add olive oil to a large skillet over medium heat
- Add onion and bell pepper
- Add salt and pepper to taste
- cook for 4 minutes, until veggies begin to soften
- add sun-dried tomatoes, and the spring mix and continue to cook another 2 minutes.
Make Creamy Sauce
- Add all ingredients to a blender and blend until smooth and set aside
To Finish the pasta
- Once veggies are finished add your drained pasta and broccoli to the skillet
- Pour the creamy sauce over the top
- add the pasta water you put aside slowly until it reaches your desired consistency.