Whole Wheat Pasta with Creamy Cashew Sauce and Broccoli

Soak the cashews in water for at least 2 hours. Then drain the water, put the cashews in a blender, add 100 ml fresh water and blend until smooth. Add nutritional yeast, garlic powder, salt and pepper and blend again until a smooth sauce forms. If the sauce is too thick, add a little more water – the pasta will absorb more liquid later.

Cook the whole wheat pasta according to package directions in plenty of salted water until al dente. Meanwhile, divide the broccoli into small florets and steam or cook in a little water until tender-crisp. Halve the cherry tomatoes and cut the marinated tofu into small cubes or crumble it with your fingers.

Drain the cooked pasta and immediately mix with the cashew sauce. Fold in the broccoli, tomatoes, and tofu. Gently mix everything and serve warm. Enjoy your meal!