Vegan Carbonara with Vegetables

Gluten free pasta for 4 (divide ingredients/multiply as appropriate)
½ cup raw cashews
1 cup water
1 tbsp nutritional yeast (more if wanting a cheesier sauce)
1 teaspoon miso
Spring onions – chopped diagonally
1 medium head Broccoli
2 carrots, cut into strips

Steam the broccoli and carrots for 5 minutes until slightly crisp. Drain and set aside.
Cook pasta
Add cashews, water, nutritional yeast and miso to the food processor / high powered blender and blend until smooth.  Heat gently in a pan to thicken.
Once pasta cooked and drained, add the cream sauce and mix well.  Add the spring onions and steamed broccoli and mix. Serve with a big salad.