1 head of broccoli
Elbow pasta or any pasta of choice (GF pasta works great here too)
For the sauce:
1 cup of raw cashews boiled until soft
1/2 of a chopped small sweet potato for color
1/4 of chopped red onion
2 chopped cloves of garlic
Juice from 1/2 a lemon
3/4 cup of nutritional yeast (or more to taste)
Salt to taste
Water for blending
Boil cashews in a pot for 10-15 min until soft. In a separate pot boil sweet potato and broccoli about 7 min or until soft, drain and set aside. Save the pot for your pasta.
Once cashews are soft (you don't want them to crunch when you bite them) add sweet potato and remaining sauce ingredients. Blend with your blender of choice adding water until creamy and adding salt or nutritional yeast until desired taste.
Boil water for your pasta following package instructions. Drain and put back in the pot. Add broccoli and desired sauce amount mixing until all pasta is covered.
Serve warm with an extra sprinkle of nutritional yeast.