This article is written by a student writer from the Her Campus at Tampa chapter.
Cooking for my family is always a challenge because I’m a vegan feeding two picky (non-vegan) men. They’re usually very much against “fake meat,” but they will always be open to a good pasta dish. Here’s the recipe for one of their absolute favorites:
Lemon Basil Pasta:
Ingredients:
- A box of pasta (I use rigatoni)
- 3 cups broccoli cut into small florets
- 2 tbsp olive oil
- 1 yellow onion
- 1 red bell pepper
- A few handfuls of sundried tomatoes
- A few handfuls of arugula
For the sauce:
- 1 cup cashews (soaked)
- 3 cloves of garlic
- ½ lemon juiced
- 1 cup fresh basil
- 1 cup water
- Salt, pepper
- Make the pasta. Add the broccoli in when there are about 2 minutes left.
- Blend all the sauce ingredients together
- Dice the onion and bell pepper, and cook them in olive oil. (Season with salt and pepper as you go)
- Once the first veggies are softened, add the sundried tomatoes and arugula. Cook until the arugula is wilted.
- Drain the pasta and add the sauce– you can add a little pasta water if needed.
- Garnish with extra basil or lemon juice.