Baked Artichoke Cavatappi with Melted Leeks & Roasted Broccoli

Baked Artichoke Cavatappi

with Melted Leeks & Roasted Broccoli

GET RECIPES DELIVERED
dinner

Creamy baked pasta that doesn’t weigh you down? Yes, please! This cream sauce is made with blended cashews, lemon juice, garlic, and tangy Dijon mustard. The result is light but velvety. The leeks will become soft and buttery as you cook them—be sure to stir them often to avoid browning. You’ll enjoy this indulgent dish without any of the guilt.

Winter Recipes Quick and Easy Fall Recipes Soy-Free High-Protein Gluten-Free Pasta Hearty Vegetables Dinner Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
600
FAT
18g
CARBOHYDRATES
103g
PROTEIN
38g

MAIN INGREDIENTS

  1. ⅓ cup cashews
  2. 6 oz broccoli florets
  3. 2 oz sliced leeks
  4. 8 oz BanzaⓇ cavatappi pasta
  5. 1 lemon
  6. 1 clove garlic
  7. 2 tsp Dijon mustard
  8. 2 tbso nutritional yeast
  9. 1 can artichoke hearts
  10. 2 tbsp olive oil*
  11. *Salt and pepper
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot
  • 8x8 Baking dish
  • Large skillet
  • Blender

INSTRUCTIONS

1
Roast the broccoli
Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Place the cashews in a small bowl and add ½ cup of hot tap water. Cut the broccoli florets into bite-sized pieces. Transfer cut broccoli to an 8x8 baking dish and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until browned in places, about 8 to 12 minutes.
2
Melt the leeks
Place a large nonstick skillet over medium-low heat with 1 tbsp olive oil. Add the sliced leeks and cook, stirring occasionally, until soft (they should only brown slightly, so reduce heat as necessary), about 6 to 8 minutes.
3
Cook the cavatappi
Add the cavatappi to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of the cooking water and drain the pasta.
4
Blend the creamy cashew sauce
Halve the lemon. Peel the garlic. Add the cashews and their soaking water to a blender. Add just 1 tbsp lemon juice, garlic, Dijon mustard, nutritional yeast, and a pinch of salt and pepper. Blend on high until the creamy cashew sauce is smooth.
5
Put it all together
Set your oven to broil on low. Drain the artichoke hearts and add to the skillet with the leeks. Add the roasted broccoli, creamy cashew sauce, and reserved pasta water. Bring to a simmer and stir in the cooked cavatappi. Taste and season with salt and pepper.
6
Serve
Transfer the artichoke cavatappi to the baking dish and broil until the top layer is lightly browned, about 2 to 4 minutes. Scoop baked artichoke cavatappi with melted leeks & roasted broccoli onto large plates. Bon appétit!