Soak the cashews in boiling water for an hour, the water should just cover the cashews. Once soaked, blend until smooth (with the water).
½ cup cashews
Cook the pasta according to package directions, drain and set aside. Rinse with cold water to help prevent the pasta from sticking together.
300 g rigatoni pasta
In the same pan, fry the onion for 4-5 minutes over medium heat until soft. This can be with a splash of oil, oil spray or dry frying (optionally with a splash of water).
1 tablespoon olive oil, 1 large onion
Add the garlic and fry for another minute.
4 cloves garlic
Pour in the tomatoes and vodka, stir well and then bring to a simmer.
800 g chopped tomatoes, ½ cup vodka
Add the broccoli and simmer for 5 - 8 minutes.
150 g broccoli
Stir in the cashew cream, vegan parmesan and butter (optional), until you have a lovely pink sauce.
½ cup cashews, 2 tablespoon vegan butter, ½ cup vegan parmesan
Next, add in the cooked pasta and stir until every piece of pasta is coated in the sauce. Make sure it’s piping hot and then serve.
Salt & pepper, fresh parsley