Easy Vegan Broccoli Alfredo Pasta
This Easy Vegan Broccoli Alfredo Pasta is the perfect easy weekday meal for Meatless Monday. If you want a delicious family-friendly meal that you can get on the table fast, alfredo pasta is it! Think creamy dairy-free Alfredo sauce made from cauliflower and cashews mixed alongside some hearty pasta. Toss in crisp-tender healthy broccoli for a well-rounded dinner. Ready in only 30 minutes! This vegan take on this traditional pasta dish is a delicious and guilt-free way to satisfy all your pasta cravings. Vegan, Dairy-free, Egg-free! Gluten-free Option
Servings: 4 servings
Calories: 216kcal
Ingredients
- 1 (14 or 16 oz.) package Ribbon-shaped pasta (I love using Pappardelle or Tagliatelle; See Post for Info!)
- 1 tablespoon Extra virgin olive oil
ROASTED BROCCOLI:
- 1 head organic broccoli, chopped into bite-sized florets (About 2 cups)
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
VEGAN ALFREDO SAUCE:
- 1 head organic cauliflower, chopped into florets (You'll only need a medium-sized cauliflower; About 2-3 cups of florets)
- ½ cup raw cashews, soaked + drained (See Notes!)
- 1 tablespoon Extra virgin olive oil
- 4 garlic cloves, minced
- 2-3 Tbsps nutritional yeast
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon freshly-squeezed lemon juice
- 2 cups organic vegetable stock/broth
- 1 (14 oz.) can full-fat coconut cream/milk (See Notes!)
OPTIONAL GARNISH:
- Red pepper flakes, sprinkles
- Nutritional yeast, sprinkles
Instructions
TO ROAST THE BROCCOLI:
- Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
- Add the broccoli florets unto the prepared baking sheet and drizzle with olive oil followed by: salt, black pepper, garlic powder, oregano, basil, and thyme, stirring until combined. Arrange in a single layer.
- Bake until the broccoli becomes slightly charred with a bit of crunch, about 10-15 minutes. Once done, remove from the oven and let cool.
COOK THE PASTA:
- Cook pasta according to packaging. NOTE: Pappardelle or Tagliatelle cooks about the same time as other pastas, usually 7-10 minutes, depending on brand.
COOK THE CAULIFLOWER:
- In a medium dutch oven over medium-high heat, add the vegetable stock and cauliflower florets and let it boil. Stir and reduce the heat to low and simmer for 5-6 minutes or until the cauliflower is tender and cooked through. Remove from heat and let cool for a few minutes.
BLEND THE INGREDIENTS:
- In a high-powered blender, add the cooled cauliflower (with the remaining veggie stock) followed by the soaked cashews, and lemon juice. Blend everything until ingredients are completely broken down and everything is smooth, about 2-3 minutes. NOTE: If needed, add another ½ cup of veggie stock if the sauce is too thick and not smooth.
TO MAKE THE VEGAN ALFREDO SAUCE:
- In a medium deep skillet over medium-high heat, add the olive oil and add garlic and sauté for a minute or so until fragrant. Add the salt, black pepper, smoked paprika, and nutritional yeast, stirring until combined. Add the blended sauce ingredients along with with coconut cream/milk, stirring until combined and smooth.
- When the pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Add in the roasted broccoli and stir again to combine. Serve immediately!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- OIL: You can also use coconut oil or grapeseed oil, instead of olive oil.
- PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- SOAKED CASHEWS: To best soak cashews, add ½ cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse. If not able to soak overnight, simply cover cashews with boiling water and let sit for 30 minutes, drain, + rinse.
- NUT-FREE OPTION: If you're allergic to nuts or just don't want to add them to your alfredo sauce, that's totally fine. Simple omit the cashews when blending and substitute with 4-5 cups of a high-quality dairy-free cheese shreds during the cooking of the sauce. Continue with the steps for cooking the sauce over the stovetop and add in the cheese shreds, whisking until everything becomes nice and creamy.
Nutrition
Calories: 216kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 1637mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg