Vegan Lemon Broccoli Pasta

Recipe courtesy of Manali Singh.



  • 1 box Tolerant Organic Chickpea Rotini
  • ½ cup cashews
  • ¼ cup almond milk, unsweetened
  • 3 tablespoons lemon juice, divided
  • 1 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, or to taste
  • 2 teaspoons lemon zest, divided
  • 1.5 cups broccoli florets
  • 1 tablespoon olive oil
  • 2-3 garlic cloves, chopped
  • 1 small white onion, chopped
  • ¼ teaspoon red chili flakes, or to taste
  • Black pepper, to taste
  • Fresh basil, to serve


  1. Add cashews, almond milk, 2 tablespoons lemon juice, nutritional yeast, garlic powder and salt to a blender. Blend to a smooth paste.
  2. Add 1 teaspoon of lemon zest to the cashew paste and stir with a spoon. Set it aside.
  3. Meanwhile, boil Tolerant Organic Chickpea Rotini according to instructions on the package. Add broccoli to the boiling pasta towards the last 3 minutes or so.
  4. Once done, transfer boiled pasta and broccoli to a strainer, reserving ¾ to 1 cup of the water in which the pasta was boiled.
  5. Heat a pan on medium-low heat and add the olive oil, then add the garlic and onion. Sauté on low heat for 4 to 5 minutes.
  6. Stir in the cashew paste along with the reserved pasta water. Add in red chili flakes, black pepper and remaining 1 tablespoon lemon juice and mix.
  7. Stir in the cooked pasta and broccoli. Toss to combine it all together, adjust the salt to taste. Add in the remaining 1 teaspoon lemon zest.
  8. Serve with fresh basil.