Hey everyone! I have been MIA for a while now but I have a pretty legit reason. I gave birth to my #2 in November and boy have I had my hands full. I’ve been adjusting to life juggling an emotional, energetic toddler, a horrible sleeping baby, house chores, a part-time job, maintaining relationships with friends & family – the list goes on and on. But most know the daily chaos and struggle of parenthood/adulthood – so thanks for understanding!
Though life has been extra crazy and exhausting lately, cooking is still a top priority. I have SO many delicious dishes I want to share on here but it’s just been impossible finding the time to do so. Now that sleeps improving a bit and I’m getting the hang of this two kid thing, I’m going to try my best to post more! (Wish me luck!)
Anyhow, I’m super excited to share this meal that I made last night. Once again, Chef Chloe has blown my mind with yet another mouth watering pasta dish. This Penne & Broccoli Casserole is to die for… seriously. And it’s NOT hard to make. Creamy, flavorful and crispy on top… YUM!! Here’s the recipe…
1 pound penne
3 cups (10ounces) frozen broccoli florets
1/2 cup finely chopped sun-dried tomatoes
2 tablespoons olive oil
1 large onion chopped
4 garlic cloves minced
1 cup raw cashews
3 cups water
2 teaspoons sea salt
1/2 cup Panko bread crumbs
Paprika for dusting
1.) Preheat oven to 425 F. Grease a 9 x 13 inch baking dish with cooking spray.
2.) Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package instructions. (Al dente is ideal). Just before draining the pasta, add broccoli and sun-dried tomatoes and cook for about 30 seconds. Drain and transfer to the prepared baking dish.
3.) Meanwhile, in a medium skillet heat the olive oil over medium high heat. When it shimmers, add onion and garlic and cook for 5-7 minutes until softened. Transfer to blender. Add the cashews, water and salt. Blend on high speed for about 2 minutes until very smooth. Pour sauce I serve pasta s gently toss to coat. Taste and adjust seasoning if needed
4.) Top Casserole with panko, pepper and paprika. Bake for about 20 minutes until the top is lightly browned. Serve warm!