Baked Artichoke Cavatappi

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.

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.

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.

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.

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.

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!