Creamy Cashew One Pot Dinner

1 12 oz package noodles of choice, * gluten-free or vegan noodles
1 12oz package broccoli slaw or 1 cup chopped broccoli
2 large carrots, scrubbed and sliced
3 collard green leaves, deveined and chopped
1 cup Fordhook Lima Beans, thawed
1 cup frozen corn, thawed
1 cup raw cashews, soaked in 2 cups hot pasta water for 10 minutes or more
2 Tbsp Better Than Bouillon vegetable base
1/2 cup chopped walnuts, baked/roasted on a pizza pan at 350 degrees for 8 minutes (Optional)
Salt and pepper to taste

Boil water in a large pot. Check the cooking time on the pasta package and decide how al dente or cooked you want each item. (Example for pasta that takes about 11 minutes to cook: I would add carrots to the boiling water for 5 minutes, then add the pasta and collard greens and cook for 5 minutes) Now add the broccoli slaw, lima beans and corn, continuing to cook for 6 more minutes until the pasta is done. Drain, but don’t rinse.

Blend the soaked cashews with their soaking water in a blender adding the bouillon and salt and pepper to taste. Mix with the pasta and veggie mixture. Optional - sprinkle roasted walnuts on top and serve.

Share this post