Creamy Broccoli Pesto Pasta

Ingredients

1 8 oz. box favorite pasta
1 head broccoli, chopped and separated into florets and stems
1 onion, chopped
5 garlic cloves, minced
1 cup fresh basil
3/4 cup soy milk
1/2 cup fresh parsley
2 tablespoons WYW Nooch
2 large handfuls fresh spinach
1-2 lemons, juiced
black pepper, to taste

To Serve:

pine nuts
Cashew Parmesan

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Nooch (Non-Fortified Nutritional Yeast)

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Method

Cook the pasta according to package directions.

While the pasta is cooking, in a separate saucepan, sauté the broccoli stems, onion, and garlic over medium-high heat for 3-5 minutes, adding a little water or veggie broth as needed to keep from sticking.

Add the contents of the sauté pan to a high-speed blender along with the basil, soy milk, parsley, nooch, spinach, lemon juice, and black pepper. Blend until smooth.

In a steamer pot, steam the broccoli florets for about 4-5 minutes, or until done to your preference.

Combine the pasta, sauce, and steamed broccoli. Top with pine nuts, cashew parmesan, or both!