Broccoli + Ziti with Cashew Lemon Alfredo Sauce

Raise your hand if you’re already going stir crazy with this Coronavirus quarantine?

(Waves both hands frantically in the air)

2020 has a been a weird time. These past couple months have seemed like some messed up nightmare, and things are seemingly getting worse instead of better.

So what the hell is everyone gonna do while they’re trapped indoors for the foreseeable future? Cook, bake and gain 20 lbs, if you’re anything like me.

Yes, I’ve still been going to grocery stores frequently, but NOT stockpiling food. I’ve always got a normal/healthy supply of pantry and frozen items on a normal basis and so I’ve just been putting everything to good use and trying to come up with new, simple recipes to share with all of you and all my isolated friends.

So I’ll start with this crazy easy pasta dish, because nothing is more comforting than carbs right now. OK, it’ll be even more comforting with a bottle of wine if you’re cabin fever is really kickin’ in. I intended on making some homemade garlic seitan to add into this, but oddly couldn’t find wheat gluten anywhere. Strange times, indeed.

Enjoy and let me know what easy recipes you’re whipping up while you’re stuck inside!

BROCCOLI + ZITI WITH CASHEW LEMON ALFREDO SAUCE

1/2 lb organic ziti or rigatoni, cooked

4 cups broccoli florets

Avocado oil, garlic powder, salt and black pepper

CASHEW LEMON ALFREDO SAUCE

1/2 cup raw cashews, soaked (I quick soak by adding boiling water and letting sit for 15 minutes)

1 cup almond milk

1/2 cup vegetable broth

5 cloves garlic, halved

1/3 cup nutritional yeast

1 tbsp lemon juice

1 tsp garlic powder

1 tsp granulated onion

1 tsp all-purpose seasoning (I use TJ’s 21 Seasoning Salute)

Salt and black pepper

• Preheat oven to 400 degrees
• Cook garlic in a saute pan over medium heat in a little avocado oil for 3 minutes
• Add almond milk, vegetable broth, nutritional yeast, lemon juice, garlic powder, granulated onion, all-purpose seasoning, salt and black pepper and whisk until well combined
• Bring to a boil, add drained cashews, and then let simmer over low heat for about 10 minutes
• Meanwhile, toss broccoli florets with avocado oil, garlic powder, salt and black pepper and lay on a baking sheet
• Roast at 400 degrees for 15 minutes
• Once cream sauce is thickened, add to blender and blend until creamy
• Pour over broccoli and ziti and top with crushed red pepper and lemon wedges (and wine!)