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Creamy Vegan Broccoli Pasta with Cashew Milk Recipe

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4.2 from 2 reviews

This creamy broccoli pasta recipe offers a deliciously rich and dairy-free meal perfect for a quick and healthy dinner. It combines tender pasta and bright green steamed broccoli in a smooth plant-based cream sauce made from olive oil, flour, and cashew milk, flavored with garlic and onion powders and optional nutritional yeast for a cheesy richness. Ready in just 30 minutes, it’s a comforting, easy-to-make dish ideal for both vegans and anyone looking for a creamy pasta without dairy.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Sauce Ingredients

  • 4 tablespoons olive oil
  • 6 tablespoons flour
  • 2 1/2 cups plain, unsweetened cashew milk (or your favorite plant milk)
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 – 4 tablespoons nutritional yeast (optional)
  • mineral salt & fresh cracked pepper, to taste

Pasta and Vegetables

  • 16 oz. pasta
  • 16 oz. broccoli florets (about 4 cups)

Instructions

  1. Cook Pasta & Broccoli: Cook the pasta according to package instructions and set aside. Steam the broccoli using your preferred method, or cook the broccoli with the pasta by adding it to the pot 3 minutes before the pasta is finished to retain its bright green color and optimal texture.
  2. Prepare the Cream Sauce: Heat olive oil over medium heat in a medium saucepan. Whisk in the flour until smooth and cook for 1 1/2 minutes to remove the raw flour taste. Slowly add the cashew milk while continuously whisking to maintain a smooth mixture. Add garlic powder, onion powder, and salt to taste. Reduce the heat to medium low and continue cooking for 8 minutes, stirring frequently, until the sauce thickens. Remove from heat and stir in nutritional yeast if using. Adjust seasoning as needed.
  3. Combine Ingredients: In the pot used for pasta, toss together the cooked pasta, steamed broccoli, and cream sauce until everything is evenly coated.
  4. Serve: Serve warm with freshly cracked black pepper on top. For added heat, sprinkle with a dash or two of red pepper flakes.
  5. Store Leftovers: Transfer leftovers to a covered container and refrigerate for up to 4 to 5 days or freeze for up to 2 months.
  6. Reheat: Reheat on the stove over low heat with a splash of cashew milk to maintain creaminess, or microwave until warmed through.

Notes

  • Broccoli is best steamed to a bright green and slightly tender texture for optimal flavor and nutrition.
  • Adjust the thickness of the cream sauce by adding more or less plant milk as desired.
  • Adding nutritional yeast imparts a cheesy flavor, but it is optional for those who prefer to omit it.
  • The recipe is versatile and can be made with any pasta type, including gluten-free varieties.
  • Leftovers reheat well, making this a great meal prep option.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://iamstarved.com/creamy-vegan-broccoli-pasta-with-cashew-milk-recipe/