Cheesy Broccoli Pasta Recipe
A creamy vegan pasta tossed with broccoli florets in a rich cashew-cheese sauce, delivering indulgence and nutrition in one perfect bowl.
Ingredients
- 12 oz pasta penne or fusilli
- 3 cups broccoli florets
- 1 cup raw cashews soaked 2 hours
- 1 ½ cups unsweetened almond milk
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 3 garlic cloves sautéed
- 1 tsp onion powder
- 1 tsp mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Fresh parsley chopped, for garnish
Instructions
- Boil pasta in salted water until al dente. Reserve ½ cup cooking water. Drain.
- Steam broccoli florets for 5 minutes until bright green and tender.
- In blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, onion powder, mustard, salt, and pepper. Blend smooth.
- Heat olive oil in skillet, pour sauce, and cook 3 minutes until creamy.
- Add pasta, broccoli, and reserved water if needed. Toss to coat.
- Garnish with parsley. Serve hot.
Notes
Nutritional Values (per serving)
- Calories: 460
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 17g
Vitamins and Minerals (per serving)
- Calcium: 18%
- Vitamin C: 40%
- Iron: 20%
- Folate: 22%
- Magnesium: 19%
Additional Notes & Tips
- Add red pepper flakes for a little drama.
- Blend in roasted red peppers for a smoky twist.
- Swap almond milk with oat milk for extra creaminess.
- Leftovers reheat like a dream—because cheesy broccoli pasta deserves an encore.