Baked Artichoke Cavatappi

with Melted Leeks & Roasted Broccoli

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.