Whole Grain Fusilli with Broccoli and Basil Cashew Pesto and Red Radish

This vibrant vegan pasta dish combines whole grain fusilli with tender broccoli and a creamy basil cashew pesto, topped with crunchy red radish slices for a burst of flavor and color. Its a wholesome and delicious meal thats perfect for any occasion.

Ingredients:

• 250g whole grain fusilli pasta
• 1 large head of broccoli, cut into florets
• 1 cup fresh basil leaves
• 1/2 cup raw cashews, soaked for 4 hours or overnight
• 2 cloves garlic, minced
• 3 tablespoons nutritional yeast
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper, to taste
• 4-5 red radishes, thinly sliced

Instructions:

Cook the whole grain fusilli pasta according to package instructions until al dente

Drain and set aside

While the pasta is cooking, steam the broccoli florets until tender, about 5-7 minutes

Once tender, remove from heat and set aside

In a food processor, combine the basil leaves, soaked cashews, minced garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper

Blend until smooth and creamy, scraping down the sides as needed

In a large mixing bowl, toss the cooked fusilli pasta with the steamed broccoli and basil cashew pesto until well combined

Divide the pasta among serving plates and top with thinly sliced red radishes

Serve immediately and enjoy