1. Start by soaking the raw cashews in water for at least 2 hours. This softens them and ensures a smooth, creamy sauce.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
4. Add the sliced zucchini, red bell pepper, and broccoli florets to the skillet. Cook for another 7-8 minutes, or until the vegetables are tender-crisp.
5. While the vegetables are cooking, drain the soaked cashews and blend them with the vegetable broth and lemon juice until smooth. This will be your creamy sauce.
6. Pour the cashew sauce into the skillet with the vegetables, stirring to combine. Allow the sauce to simmer for 5 minutes, thickening slightly.
7. Season the sauce with salt and pepper to taste. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce and vegetables.
8. Serve immediately, garnished with fresh basil leaves for a burst of color and flavor.

One tip I’ve carried from my grandmother’s kitchen is to always taste as you go. Adjust seasoning according to your palate, making the dish truly yours.