Orecchiette with Garlic Broccoli in Vegan Creamy Pesto Sauce
I combined my cashew cream sauce with my pesto to make a delicious creamy pesto sauce with sautéed broccoli and orecchiette, a delicious healthy entree. Here’s how I do it :
1 head of broccoli cut into florets
4 cloves garlic chopped
2 tbs olive oil
12 oz orecchiette
fresh herbs, I used fresh marjoram your can use any dried Italian Herbs, about 2 tsp
see previous recipe for vegan cashew cream sauce and pesto, follow those recipes and combine both for 1 cup of sauce.
In a large skillet add some water and the broccoli florets cover with a lid and steam till fork tender, drain and set aside. Add the olive oil to the skillet, heat then add the garlic and simmer 3 mins then add the broccoli, herbs S&P and simmer 10 mins till fully cooked. In a small sauce pot heat the cashew cream sauce till hot then add a good portion of pesto, 3-4 heaping tbs. Boil the orecchiette per package instruction, drain then layer each bowl with broccoli, pasta and heaps of the creamy pesto sauce serve piping hot.