Broccoli + Fusilli + Alfredo Casserole

• 1 pound fusilli
• 3 cups broccoli florets, cut into bite size pieces
• 1/2 cup finely chopped sun-dried tomatoes
• 2 tbs olive oil
• 1 lg onion, chopped
• 4 garlic cloves, minced
• 1 cup raw cashews
• 3 cups water
• 2 tsp sea salt, plus more as needed
• 1/2 cup panko bread crumbs (Italian or Parmesan)
• freshly ground black pepper
• smoked paprika
• vegan parmesan or parmesan

Directions:

1. Preheat the oven to 425 degrees F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the pasta and cook to al dente.
4. Just before draining the pasta, add the broccoli and sun-dried tomatoes to the pot, and warm for approx. 30-45 seconds.
5. Drain and transfer to a 9 x 13-inch baking dish.
6. In a medium skillet, heat the olive oil over medium-high heat.
7. Add the onion and garlic and cook for 5-7 minutes.
8. Transfer to a blender.
9. Add the cashews, water, and salt.
10. Blend on high speed for approx. 2 minutes, until smooth.
11. Pour the sauce over the noodles and toss to coat.
12. Taste and adjust the seasoning, if needed.
13. Top the casserole with the panko, pepper, and paprika, and season again with salt.
14. Bake for 20 minutes, until the top is lightly browned.
15. Serve warm and sprinkle with parmesan.