Creamy Vegan Veggie Pasta – Rocky Mountain Olive Oil

Ingredients

• 8 ounces of your favorite vegan pasta
• 3 cups broccoli florets
• 2 Tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 ounces sun-dried tomatoes, sliced
• 4 ounces arugula (a few handfuls)
• Kosher salt and ground black pepper to taste
• Fresh basil leaves for garnish (if desired)
• 1 cup roasted, unsalted cashews
• 3 cloves garlic
• 1 teaspoon Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
• 1 teaspoon Rocky Mountain Olive Oil Basil Infused Olive Oil
• 1 cup packed fresh basil
• 1 cup water
• ½ teaspoon Kosher salt