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 [Vegan]

Serves

929

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Ingredients

For the Pasta:

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

For the Vegan Alfredo Sauce:

  • 1 medium cauliflower head (That's about 1 lb.)
  • 1/2 cup cashews, soaked overnight
  • 1 1/2 cups low-sodium vegetable broth
  • 4 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2-3 tablespoons nutritional yeast
  • 1 1/2 cups Almond milk, unsweetened
  • 1 tablespoon juice of a lemon

Other Optional Toppings:

  • red pepper flakes
  • nutritional yeast
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Preparation

  1. 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’).**
  2. 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.
  3. 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.
  4. 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).
  5. Add pasta and Alfredo sauce together in a skillet on low heat and stir until well combined.
  6. Lastly, toss in cooked broccoli and gently mix again until well incorporated. Sprinkle with red pepper flakes, if desired. Remove from heat.
  7. Serve your pasta in prepared dishes and lightly sprinkle with additional nutritional yeast (or vegan parmesan cheese), if desired.
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Notes

To Store: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve. To Soak the 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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