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.