Our latest fall inspired dish, featuring a vibrant array of seasonal vegetables, with a lemon and herb twist. This pasta medley is a protein-packed meal that perfectly defines nutritious comfort food.
Add raw cashews to a bowl, cover them with water, and microwave for 1-2 minutes until soft. Drain and set aside.
To make the sauce, add the pasta sauce and soaked cashews to a blender and blend until smooth and creamy. Set aside.
Cook pasta according to the instructions. When draining, reserve some of the pasta water.
While the pasta is cooking, make the veggies. Preheat a nonstick skillet over medium heat, add oil, and let that heat for about 30 seconds. Next, add the broccoli with some salt and pepper and cook for 4-5 minutes, stirring occasionally. Then add the peppers and zucchini and cook for 3-4 minutes, stirring occasionally. Finally, add the mushrooms and cook for another 3-4 minutes, stirring occasionally. Set aside.
Cook your Daring Lemon & Herb Plant Chicken pieces by preheating your skillet on high, then reducing to medium heat. Lightly coat the pan with 1 tbsp oil and cook 5 to 6 minutes, turning occasionally. Pieces are done when golden brown on both sides. Set aside.
Assemble by combining the cooked pasta, the cashew sauce, and 2 tbsp of pasta water into the pan with the veggies. Mix well to combine and let warm through, about 1-2 minutes. If needed, add more pasta water to thin out the sauce.
Add cooked Daring pieces and cherry tomatoes and carefully mix to combine.
Top with basil and dairy free parmesan cheese.