Lemon Broccoli Pasta

Simple and quick but so yummy.

Ingredients:

• 100ml soaked cashews (I pour the cashews into a measuring jug to soak so use the ml marks), This is to make cashew cream, you can use another non-dairy cream if you prefer.
• 2 heads of broccoli
• 1 Lemon, mine was already zested for making Limoncello on a previous day, but if yours isn't, go ahead and zest it for extra 'zing'!
• Vegetable or chicken stock cube
• Pasta (I use Doves Gluten Free Brown Rice Pasta) or noodles
• 1 teaspoon crushed black peppercorns
• 1/2 teaspoon cider vinegar (if not using cashew cream, omit)
• salt, to taste

Method

1. Blend cashews and 100ml of water in a high powered blender for 1 minute at highest speed to make cashew cream. Add 400ml of water to make 500ml of cream. Pour out and set aside.
2. Cut up the broccoli and steam for 10 mins. At the same time, boil the pasta. They should roughly come out the same time. (I did this in my thermomix so I could chill out a bit.)
3. In the meantime, cut and juice the lemon. If you like, you can zest it and add the zest to the steaming veggies for more zing.
4. When the pasta and veggies are ready, chop the garlic and fry gently in a medium-high heat. Add the cashew cream, lemon juice, stock cube, pepper corns and salt and vinegar. The vinegar is there to add the kind of acidity you get in dairy milk so you can omit this if you like. Heat for 1 minute until it thickens slightly, then add the veggies and pasta and stir through.