Penne with creamy cashew-avocado sauce for a veggie overload on Meatless Monday
If you're looking to incorporate more plant-based meals into your diet, one of the best resources available is the Humane Society's weekly recipe mailer, which delivers a different delicious vegan meal to your inbox once every seven days. This penne-based dish (adapted from Nut Butter Universe) is a fabulous meal for several reasons: It uses cashews and avocados instead of dairy to create a rich cream sauce that you'll dream about for days afterward -- and will send even the carnivores at your table back for seconds -- and it's easy, requiring just a food processor/blender and an ability to boil water and prep veggies. (A mild amount of advanced preparation is involved.)
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You will need:
1/2 cup raw cashews
16 ounces penne pasta (look for pasta without egg to make it vegan)
1 small head broccoli
1 small yellow squash (or half a giant one -- grill or saute the rest as a side dish later in the week)
2 garlic cloves
1 cup vegetable broth (worth it to make your own!)
2 ripe avocados
1/2 teaspoon salt
Fresh ground black pepper
1 cup grape tomatoes
1-2 bunches fresh basil
1. The night before, place the raw cashews in a bowl and cover with plenty of water so it can soak.
Drain and rinse the cashews before using in the recipe.
2. Put a large pot of water on to boil (with a pinch of salt if you like) and start prepping your veggies while you wait for it to boil.
First, cut the broccoli into little florets. (Discard the stems -- compost!)