Bring a large pot of salted water to a boil and cook pasta according to package instructions.
Add the chopped broccoli florets to a pot with about an inch of water and cover. Steam for 5-10 minutes or until just fork tender. Drain off the excess water and let cool for 5 minutes.
Once the broccoli has cooled slightly, add to a food processor along with all remaining ingredients. Process until smooth.
Taste and adjust flavors as desired, or thin it out with more oil or a splash of water, but I like to keep it on the thicker side.
Combine the sauce with the pasta and stir to combine. Stir in a large handful of fresh arugula. Top with extra cashew parmesan, red pepper flakes & enjoy!
The pine nuts can be subbed for another type of nut such as walnuts, but I like the flavor and texture best with pine nuts.
The cashew parm can be subbed for nutritional yeast or just regular parmesan if you are not dairy free.
Serving: 1bowl | Calories: 530kcal | Carbohydrates: 63g | Protein: 15g | Fat: 28g | Fiber: 6g | Sugar: 4g