Broccoli-Dill Pasta

Ingredients

• 3/4 ounce dried porcini mushrooms, roughly chopped
• 3/4 cup whole raw cashews
• 3 tablespoon snutritional yeast
• 2 tablespoon sraw pine nuts
• 1 teaspoon fine sea salt
• Kosher salt and freshly ground pepper
• 1 medium head broccoli, cut into florets, thick stem reserved for another use
• 8 ounce sdried pasta, such as spaghetti
• 1/2 cup loosely packed roughly chopped fresh dill, plus more for garnish
• 1 large garlic clove, minced
• 1/3 cup umami powder
• 1/2 cup extra-virgin olive oil
• Fresh lemon juice, as needed

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
3. Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
4. While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
5. Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.