Description
A simple recipe for creamy vegan pasta with broccoli using cashew cream sauce.
Ingredients
Scale
- 1 pound pasta (fettuccine or linguine)
- 2 cups broccoli florets
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 1 cup vegetable broth
- 1/2 cup unsweetened plant milk (soy or almond)
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Cook pasta according to package directions. Add broccoli florets to the boiling water during the last 3 minutes of cooking. Drain pasta and broccoli, reserving about 1/2 cup of the pasta water.
- Drain the soaked cashews. Place cashews, vegetable broth, plant milk, garlic, nutritional yeast, lemon juice, salt, and pepper into a high-speed blender.
- Blend until the sauce is completely smooth and creamy. Add a splash of reserved pasta water if the sauce is too thick.
- Return the drained pasta and broccoli to the pot. Pour the Alfredo sauce over the pasta and broccoli.
- Heat over medium heat, stirring gently until everything is coated and heated through. Add more pasta water if needed to reach your desired consistency.
- Serve immediately.
Notes
- Soaking the cashews is necessary for a smooth sauce texture.
- For a richer flavor, you can sauté the garlic in olive oil before blending.
- Adjust salt and pepper to your taste preference.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 8
- Protein: 25
- Cholesterol: 0
Keywords: vegan alfredo, broccoli pasta, easy vegan dinner, cashew cream sauce, dairy free pasta