Cheesy Broccoli Pasta
So you want cheese, but like… no cow? And you want broccoli, but without pretending you’re on a cleanse? Girl, this cheesy broccoli pasta gets it. It’s creamy, dreamy, totally dairy-free, and saves you from yet another boring salad night. The sauce clings to every noodle like your ex to drama. The broccoli? Perfectly tender and gloriously green. This dish says “comfort food,” but make it conscious, fabulous, and weeknight-proof. It’s healthy-ish, no animals involved, and even your meat-eating roommate might steal your leftovers. Just toss, blend, and twirl. Cooking should be this easy—and this smugly delicious.
Cheesy Broccoli Pasta
Creamy, vegan cheesy broccoli pasta made with cashew-based sauce and al dente noodles. It’s hearty, plant-powered, and ready in no time.
Ingredients
- 300 g pasta any shape, but elbow or penne slaps
- 2 cups broccoli florets fresh or frozen, we don’t judge
- 1 tbsp olive oil
- 1 cup raw cashews soaked in hot water 15 minutes
- 2 tbsp nutritional yeast
- 1½ cups plant-based milk unsweetened, obviously
- 1 garlic clove
- 1 tbsp lemon juice
- ½ tsp mustard
- Salt and pepper to taste
Instructions
- Boil pasta according to package. Add broccoli in last 3 minutes. Drain and set aside.
- In a blender, toss soaked cashews, milk, garlic, nutritional yeast, lemon juice, mustard, salt, and pepper. Blend until smooth.
- Heat olive oil in a pan. Pour in the cashew sauce and stir for 3–4 minutes until thickened.
- Add pasta and broccoli to the sauce. Stir gently to coat every bite in that luscious creamy goodness.
- Serve warm, topped with extra nutritional yeast or chili flakes if you’re feeling spicy.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 440
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 16g
💊 Vitamins and Minerals (Per Serving)
- Calcium: 12%
- Iron: 18%
- Vitamin C: 22%
- Vitamin K: 30%
- Folate: 15%
💡 Notes & Tips
- Can’t do cashews? Use sunflower seeds or silken tofu.
- Toss in peas or spinach for extra greens and goddess vibes.
- Add smoked paprika for that “bacon-y” depth without piggy guilt.
- Leftovers? Add a splash of plant milk and reheat like a champ.
