Lemon Rosemary Plant-Based Pasta Casserole | VegNews

Ingredients

• 2 teaspoons sunflower oil
• 1 cup diced yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 (15-ounce) cans chickpeas, drained, with 1 cup liquid reserved
• 1 cup raw cashews
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• 3 cloves garlic, peeled
• 2 teaspoons dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups
• bowtie pasta
• 4 cups hot
• vegetable broth