Chickpea Rotini with Broccoli-Dill Sauce

Serves 4

Ingredients

• 1 box Tolerant Chickpea Rotini
• 4 cups broccoli florets
• ½ cup raw cashews, soaked overnight and drained
• ¼ cup chopped fresh dill
• 2 teaspoons porcini mushroom powder (optional)
• ¾ teaspoon fine sea salt
• 1 tablespoon olive oil
• 1 cup brown mushrooms, sliced

directions

1. Cook Tolerant Chickpea Rotini according to package directions. Set aside.
2. Steam broccoli florets until tender, about 5 minutes.
3. In a blender combine half the broccoli florets, cashews, dill, optional mushroom powder, and salt. Blend until smooth.
4. In a small skillet heat oil over medium heat. Add mushrooms and saute until softened, about 5 minutes.
5. In a large bowl toss cooked pasta with broccoli sauce to coat. Add reserved broccoli florets and mushrooms and toss again. Serve immediately.
6. Enjoy!