Ingredients

• 1 cup (150g or 5¼ oz) raw cashews
• 2 cups (500ml or 17 fl oz) boiling water
• 1 cup (250ml or 8½ fl oz) good-quality vegetable stock
• ¼ cup (60ml or 2 fl oz) lemon juice
• Sea salt and cracked black pepper
• 400g (14 oz) dried wholemeal (whole-wheat) spaghetti
• 300g (10½ oz) broccoli florets (about 1 head)
• ½ cup (10g or ¼ oz) small basil leaves
• 1 tablespoon finely shredded lemon rind

Instructions

1. To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.
2. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.
3. Divide the pasta between serving bowls and top with the basil and lemon rind to serve.