Rice & Corn Fusilli Pasta with Broccoli Lemon Cream
Rice & Corn Fusilli Pasta with Broccoli Lemon Cream
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 4
Category: Main Course
Cuisine: Fusion
Author: Chef Marlene Watson Tara
Date Published: June 29, 2026
Ingredients
2 small heads of broccoli, cut into bite-size pieces
3 cups fusilli pasta
1 cup cashews, soaked overnight
1 ½ cups filtered water
3 cloves garlic, minced
3 shallots, thinly sliced
2 tbsp sweet white miso
1 tbsp tamari or shoyu
1 tbsp lemon juice
3 tbsp nutritional yeast
2 tsp light tahini
Black sesame seeds for garnish
Description
Broccoli is a rich source of several important nutrients, including fibre, vitamins (A, C, and K), minerals (calcium, potassium, and iron), and antioxidants. The florets and stems are filled with nutrients that help keep your heart and bones healthy. A delicious way to enjoy this nutrient-dense green.
How-to? Steps
Step 1:
Steam broccoli in a steamer basket over boiling water, about 5 minutes. It should be bright green and still slightly crisp.
Step 2:
Cook the pasta in boiling water until just tender, drain and cover with wet paper towels to keep the pasta from becoming sticky. Pop the lid back on the pot and set aside.
Step 3:
Drain the soaking water from the cashews and process them along with the filtered water in a blender until smooth.
Step 4:
In a heavy-based pan, sauté the garlic and shallots in a little water for 5 minutes.
Step 5:
Add the cashew mixture, miso, tamari, lemon juice, nutritional yeast, and tahini. Cook over low heat for 10 minutes, stirring occasionally.
Step 6: Serve
Divide the pasta between four bowls and top with broccoli. Pour over some of the sauce and garnish with black sesame seeds.