Vegan Alfredo with Charred Broccoli

Step 1

Thaw spinach according to package instructions.

Step 2

For the sauce, place the cashews in a bowl and pour the boiling water over them. Allow to soak for at least 1 hour to soften. Heat 1/2 fl. oz olive oil in a small pan over medium low heat, add onion and garlic and sauté until onion is translucent. Remove from heat. Drain the cashews and discard soaking liquid. Add the cashews to a high speed blender along with the onions and garlic, unsweetened almond milk, nutritional yeast, and lemon juice. Blend until very smooth. Season to taste with salt and pepper. Hold warm for service. Thin with water if needed.

Step 3

Preheat oven to 400°F.

Step 4

Place broccoli florets on a sheet pan. Drizzle with 1 fl. oz. olive oil and roast in a 400°F oven until cooked through and lightly charred. Set aside for service.

Step 5

Prepare onions according to package instructions.

Step 6

Prepare pasta according to package instructions. Drain and toss with vegan Alfredo sauce. Add charred broccoli florets and thawed spinach. Toss to combine. Divide pasta among 4 plates. Top each pasta with 2 oz. onions. Garnish with red pepper flakes to taste, 1 Tbsp. basil, and a lemon wedge.