Torre’s Cavatappi Alfredo with Sweet Peas and Broccoli

Ingredients:

• 1 (16 oz) package Cavatappi pasta (or macaroni as a substitute)

• 2 cups green peas, fresh or thawed

• 2 large crowns broccoli, cut into florets

• 1 1/4 cups raw cashews, soaked for 15 minutes in hot water

• 4 tablespoons nutritional yeast

• 3 cloves garlic

• 2 cups unsweetened soy or almond milk

• Salt and chili flakes, to taste

• Toasted sesame seeds or hemp seeds, for garnish

Method:

1. Prepare the cashew sauce:

• Drain the soaked cashews and place them in a high-speed blender along with the nutritional yeast, garlic, and plant milk. Blend until the mixture is creamy and smooth.

• Season with salt and chili flakes to taste, adjusting flavors with more garlic or salt if needed.

• Pour the sauce into a deep skillet and cook over medium heat, stirring occasionally, until it bubbles and thickens slightly. If the sauce becomes too thick, add more plant milk until it reaches your desired consistency.

2. Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the Cavatappi pasta and cook until al dente according to package directions. Drain and set aside.

3. Steam the vegetables: While the pasta is cooking, steam the broccoli florets and peas until just tender (about 5–7 minutes for broccoli). You can also blanch the vegetables in boiling water for 2-3 minutes, then drain.

4. Combine pasta, sauce, and veggies: Add the drained pasta, steamed broccoli, and peas to the skillet with the cashew sauce. Toss everything together until well-coated in the sauce.

5. Serve: Divide the pasta among plates and top each serving with toasted sesame seeds or hemp seeds for added texture and flavor.