Easy Vegan Broccoli Alfredo Pasta

This Easy Vegan Broccoli Alfredo Pasta is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with a creamy, flavorful Alfredo sauce made from cauliflower and cashews; and tossed with delicious broccoli. Completely dairy-free and vegan. Made in just 25 minutes!

Easy Vegan Broccoli Alfredo Pasta

Alfredo is one of my favorite pasta sauces! I’m absolutely obsessed!

I especially love the Shrimp Alfredo from Red Lobster! And let’s not get started on those Cheddar Bay Biscuits. Oh boy, oh boy. I can’t even contain myself. Haha.

However, since I’ve been minimizing my dairy intake for the past year, I haven’t been able to indulge in fettuccine Alfredo until now.

Now, you might assume that you wouldn’t get the same fulfillment out of this dish, but trust me—-you do!

It’s so GOOD!

5 REASONS WHY YOU’LL LOVE THIS PASTA!

It’s Vegan + Plant-based

Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in a blender?)

Enough cheesy flavor without the cheese!

Full of flavor + so creamy! (The best reason!)

Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!

Easy Vegan Broccoli Alfredo Pasta

If you’ve been an avid follower of Orchids + Sweet Tea, then you know that I’ve shared many vegan recipes on this blog.

Lately, I’ve been asked for advice on keeping things interesting, especially when eating a plant-based or vegan diet. While I’m not a total Herbivore, my family and I make a commitment to eating most things that are Vegan.

To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.

Secondly, my best advice for anyone is EXPERIMENT, EXPERIMENT, EXPERIMENT!

And yes, I had to type that in capital letters. Haha. Seriously, it’s so important to try different ingredients and even different ways to make your favorite ones.

Easy Vegan Broccoli Alfredo Pasta

When it comes to vegan dishes, people often get overwhelmed with the idea of creating something tasty that doesn’t make them feel like they are missing out.

Truth is—-vegan dishes aren’t entirely hard to make. You just need to remain calm and let your creative juices flow.

Of course, if you do find yourself stuck, then I’m here to help with my Vegan Archives section of the blog.

Looking For Easy Vegan Dishes For Dinner?

This Vegan Chickpea + Broccoli Mashed Potato Bowl is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with creamy mashed potatoes and topped with a spicy BBQ Sriracha Chickpea and Broccoli combination.

When it comes to this Baked Vegan Buffalo Mac + Cheese recipe, it is by far more than a fork full of goodness! Super creamy, light, a crunchy crust, and loaded with flavor, this ‘Mac + Cheese” is made from gluten-free macaroni, savory seasonings, a bit of buffalo sauce, and cashews (the cream sauce). Completely vegan and gluten-free and perfect for your Thanksgiving menu.

This Cranberry Jerk Meatballs + Herbed Mashed Potatoes recipe is the epitome of comfort food in a bowl. Homemade meatballs are slowly cooked (in a slow cooker) in a savory sauce made from cranberries jerk seasoning, and maple syrup. The perfect dish for any time of the day. All vegan ingredients.

This Vegan Lentil Wellington is truly something amazing! Wrapped in a nice herb-infused, flaky crust, and stuffed with a meaty filling, this Holiday main dish is one for the crowd.

This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.

This Vegan Curry Chickpea Mashed Potato Bowl is the perfect easy weeknight meal! Ready in no time, this flavorful dish comes with a creamy coconut + turmeric based curry, chickpeas, sweet potatoes, tomatoes, carrots, onions, and spinach; all atop velvety vegan mozzarella and butter mashed potatoes. A killer combo, indeed!

Need Ideas For Healthy Green Options?

When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?

Easy Vegan Broccoli Alfredo Pasta

Now let’s dig right into this recipe, shall we?

To begin, cook pasta according to packaging (adding 1 Tbsp Extra Virgin Olive Oil to water). **NOTE: Pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).**

Meanwhile, in a medium pot, add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until cauliflower has softened, about 10 minutes. Remove from heat.

Next, carefully add the cooked cauliflower (along with any little stock that might be included) into a high-powered blender. Add in the soaked cashews, garlic, sea salt, black pepper, smoked paprika, nutritional yeast, Almond milk, and lemon juice, blending until smooth and creamy.

In a medium pot, bring water to a boil and add in chopped broccoli heads. Allow broccoli to cook for 3-4 minutes (al dente) before draining them and adding them directly in iced cold water (to further stop the cooking process).

Add pasta and Alfredo sauce together in a skillet on low heat and stir until well combined.

Lastly, toss in cooked broccoli and gently mix again until well incorporated. Sprinkle with red pepper flakes, if desired. Remove from heat.

Serve your pasta in prepared dishes and lightly sprinkle with additional nutritional yeast (or vegan parmesan cheese), if desired.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Easy Vegan Broccoli Alfredo Pasta recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Easy Vegan Broccoli Alfredo Pasta
Easy Vegan Broccoli Alfredo Pasta

Easy Vegan Broccoli Alfredo Pasta

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
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Ingredients

  • 1 package Pappardelle pasta, vegan-approved! (You can substitute for your own fave pasta!)
  • 1 Tbsp Extra virgin olive oil
  • 2 cups chopped broccoli heads

Vegan Alfredo Sauce:

  • 1 medium cauliflower head (That's about 1 lb.)
  • 1/2 cup cashews, soaked overnight (I use Navitas Organics; See Notes!)
  • 1 1/2 cups low-sodium vegetable broth (I use Pacific Foods)
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika (I use Frontier Natural Products)
  • 2-3 Tbsps nutritional yeast (I use Bragg)
  • 1 1/2 cups Almond milk, unsweetened  (I use Califia Farms; You can use your fave plant-based milk)
  • 1 Tbsp juice of a lemon

Other:

  • red pepper flakes
  • nutritional yeast (I use Bragg)

Instructions

  • To begin, cook pasta according to packaging (adding 1 Tbsp Extra Virgin Olive Oil to water). **NOTE: Pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).**
  • Meanwhile, in a medium pot, add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until cauliflower has softened, about 10 minutes. Remove from heat.
  • Next, carefully add the cooked cauliflower (along with any little stock that might be included) into a high-powered blender. Add in the soaked cashews, garlic, sea salt, black pepper, smoked paprika, nutritional yeast, Almond milk, and lemon juice, blending until smooth and creamy.
  • In a medium pot, bring water to a boil and add in chopped broccoli heads. Allow broccoli to cook for 3-4 minutes (al dente) before draining them and adding them directly in iced cold water (to further stop the cooking process).
  • Add pasta and Alfredo sauce together in a skillet on low heat and stir until well combined.
  • Lastly, toss in cooked broccoli and gently mix again until well incorporated. Sprinkle with red pepper flakes, if desired. Remove from heat.
  • Serve your pasta in prepared dishes and lightly sprinkle with additional nutritional yeast (or vegan parmesan cheese), if desired.
  • Bon Appetit!

Tips & Tricks

STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.
SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
 

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Easy Vegan Broccoli Alfredo Pasta.

ORCHIDS + SWEET TEA

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    • Hi K! I’m so glad that you enjoyed it! It’s definitely ‘Cheesy’ enough without the cheese! 🙂