Curry-Tumeric Pasta with Broccoli and Cashews

Prep. and cook time: 30 minutes

Ingredients

• 1 broccoli cut in to small bouquets
• 350g whole wheat saghetti
  
• 2 tablepoons olive oil
  
• 4 green onions, chopped
  
• 5 garlic gloves, quartered
• 1/2 cup of 15% cream
• 1 teaspoon tumeric
• 2 teaspoons curry powder
  
• one handful of non-salted roasted cashews (or almonds), chopped
  
• 1/4 cup of reserved cooking water
• salt and pepper
  

Directions

1. Cook broccoli in boiling water for 1 minute. Drain and reserve 1/4 cup of water.
   
2. In salted water, cook pasta according to manufacter's directions.
3. Meanwhile, in a large non-stick skillet, heat olive oil on low-medium heat.
4. Add garlic and green onions and let simmer for about 5 minutes, until garlic is tender.
5. Increase heat to medium, add broccoli, cream, reserved cooking water, tumeric, and curry powder. Mix well.
6. Add cashews, salt and pepper. Cook for 5 minutes, or until a nice creamy sauce has formed.
7. Add sauce to pasta, mix, and serve immediately.
8. Enjoy!

Recipe modified from Pasta et cetera from Josee Di Stasio