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.