Creamy Broccoli Pesto Orzo Pasta

I love that we can eat vegan and still have “creamy” pastas. This one’s a winner for sure!



-1 large head of broccoli, cut at the stems, divided
-3 cloves garlic
-1/3 cup toasted pine nuts
-1/4 cup cashews
-juice of 1 lemon
-1/4 cup extra-virgin olive oil
-1/3 cup vegan sour cream
-salt and pepper to taste

1. In a large pot, boil water and cook broccoli florets for about 2 minutes so they are still slightly crunchy. Blanch in cold water to stop the cooking and keep them bright green. Drain and set aside.
2. In a food processor, add 2 cups of the cooked broccoli florets, garlic, cashews, olive oil, vegan sour cream, lemon juice, salt, and pepper. Blend till it becomes a creamy sauce.
3. Toss cooked orzo and remaning broccoli florets with the pesto sauce. Thin with a little warm water if needed.
4. Top with pine nuts. Add salt and pepper if needed.