This is an easy to make dish with a rich, creamy lemon sauce that no one will believe is dairy-free. If you can’t tolerate broccoli, use whole green beans. Asparagus is another option if food intolerances aren’t a problem for you. Rice sticks, the same noodles used in pad thai, are also known as mai-fun, bhan-hoi or pancit depending on where you shop. Most grocery stores carry them in the Asian section. The dehydrated noodles are already cooked so they take less than 10 minutes to soak in hot water before they’re ready to eat.
Make sure you buy raw cashews, as the roasted ones won’t taste the same in the sauce. Also, don’t worry when you see how thin the sauce is. It will thicken up as soon as you stir it into the noodles. If you like extra spicy food, add more red pepper.
NO LONGER CONSIDERED LOW-FODMAP BECAUSE OF THE CASHEWS. The 3rd edition of the Monash University booklet that lists the most current list of foods that are acceptable for the low-FODMAP diet was just released and it now says that cashews are NOT on the list of allowable foods for people with fructose intolerance. The research is ongoing, so adjustments to the diet will continue as more information is available.
Pasta with Broccoli in Lemon Cream Sauce (Dairy-free)
Serves 6, Adapted from The Vegan Girl’s Guide to Life
14 ounces (about 400 grams) Thai rice sticks
1 tablespoon garlic infused olive oil
1 pound (454 grams) broccoli, chopped (defrosted if using frozen)
1/8 to a 1/4 teaspoon red pepper flakes, or more if you like spicy food
1/2 teaspoon salt
Lemon Cream Sauce
1 cup (135 grams) raw cashews
1 1/2 cups water
Zest of 1 lemon
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Boil a pot of water and turn off the heat as soon as it boils. Soak the rice sticks as directed on the package (usually about 8 minutes). Don’t let them get mushy. When the noodles are done, drain them and set aside until needed. Combine the lemon cream sauce ingredients in a blender and purée until smooth. The sauce will be very thin.
Meanwhile, heat the olive oil in a large pot and add the broccoli, red pepper flakes and 1/2 teaspoon of salt. Stir fry until the broccoli is crisp-tender, about 5 to 7 minutes. Add the noodles to the pan. Pour the sauce over the noodles and toss until the noodles and broccoli are evenly coated. The sauce will thicken up as you stir. Taste and adjust the seasoning if needed.