Vegan Broccoli Caesar Pasta Salad

Ingredients:

For the Roasted Broccoli and Lentils:
400 grams of small broccoli florets (about 5 cups)
3 tablespoons of olive oil
1 ½ teaspoons of garlic powder
Sea salt and ground black pepper (to taste)
1 cup of cooked brown or green lentils (canned lentils are also available)
1/2 teaspoon of ground smoked paprika
1 teaspoon of maple syrup

For the salad dressing:
3/4 cup of “raw” cashews, soaked for at least 2 hours; drain water
3 garlic cloves
2 tablespoons nutritional yeast
1 tablespoon capers
2 ½ tablespoons lemon juice
2 tablespoons olive oil
1 ½ teaspoon French mustard DIJON
1 teaspoon (vegan) Worcestershire sauce
1 teaspoon maple syrup
sea salt and ground black pepper (to taste)
1/3 cup + 2 tablespoons water (and more if needed)

Other ingredients:
300 grams FUSILLI (or other pasta)
chopped fresh chives (optional)

Directions:

1. Preheat oven to 220 °C; line two baking sheets with baking paper.
2. On the first baking sheet, mix the broccoli florets, 2 tablespoons olive oil, 1 teaspoon garlic powder, salt and pepper. Toss to coat the broccoli evenly with the spices. Spread in a single layer and roast until slightly softened and caramelized (about 15-20 minutes).
3. Drain the lentils and place on another baking sheet. Drizzle with the remaining tablespoon of olive oil; sprinkle with the remaining 1/2 teaspoon of garlic powder and the ground smoked paprika, maple syrup, salt, and pepper. Stir the lentils and spread them out as evenly as possible on the baking sheet. Roast in the oven for about 15 minutes (220°C).
4. Make the sauce. In a blender, blend the sauce ingredients on high speed until smooth: drained cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, DIJON mustard, Worcestershire sauce, maple syrup, salt, pepper, and water. The sauce should be creamy but still quite runny. Add more seasoning or water if needed; then set aside.
5. Cook the pasta according to the package directions. Drain, then run the cooked pasta under cold water to cool quickly. Toss the dried and cooled pasta with the roasted broccoli, lentils, vegan salad dressing, and an extra pinch of salt and pepper. You can also sprinkle chopped chives on top when serving.

Yield: 6 servings
Recipe: thefirstmess.com