Ingredients:

8 oz penne or rotini

 

For Sun-dried Tomato Cream Sauce:

¼ C sun-dried tomatoes

¾ C cashews, soaked 2 hours

1 ½ C vegetable broth

 

For everything else:

splash vegetable broth

1 red onion, quartered and thinly sliced

4 cloves garlic, minced

¼ C sun-dried tomatoes, thinly sliced

½ C vegetable broth

1/3 C dry red wine

4 C broccoli florets

½ C fresh basil (15 leaves)

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Directions:

Blend sauce ingredients in a blender.

 

Cook pasta.

 

Saute onion in broth and pinch of salt.  Add garlic for 30 seconds.  Add tomatoes, broth, wine, salt and pepper and cover and turn up heat to boil.  Add broccoli once boiling and cover the pot for 5 minutes without stirring.

 

Pour cashew sauce in pan and stir in basil.  Let thicken for 3 minutes.  Toss with penne,  salt and pepper, nutritional yeast, and serve.