These ingredients are enough for 3-4 servings.
Ingredients for sauce:
½ cup of raw cashew nuts, 1 tablespoon of miso paste, clove garlic, ¼ teaspoon of dijon mustard, ½ cup of good quality water, 2 tablespoons of fresh lemon juice, 1 tablespoon of olive oil and salt to taste.
Ingredients for pasta:
1 tablespoon of olive oil, 2 cups of broccoli balls, 220g of spaghetti (preferably whole), sea salt, freshly ground pepper.
Sauce: Leave the cashews submerged in water for 3-4 hours, then drain and rinse them. Then put them into a blender, add the miso paste, garlic, dijon mustard, water, olive oil, lemon juice and a little salt. Turn on the blender and grind them until smooth mass.
Spaghetti: Cut broccoli in half. Heat the olive oil over medium heat in a large saucepan. Add broccoli, sawing-side down and salt slightly. Allow to fry for 2-3 minutes until the cut side gets golden brown color. Stir and continue to fry another 7-10 minutes until broccoli is tender. Add a little lemon on the top, stir once, remove from heat and pour the mixture into the plate.
Fill a large pot with water, add salt and warm up until boiling. Prepare pasta according to instructions on the package. Drain the water, but leave 1 cup of water of the cooked spaghetti . Then return the spaghetti into the pot, and pour the sauce from above. If you need to sauce be thinner and creamier, add a little water. Finally add the broccoli and stir everything, so that the whole mixture well heated.
Serve hot together with fresh ground pepper on top.