Creamy Broccoli Pasta
Enjoy a convenient, delicious, and nutritious Easter meal without any animal ingredients at all! Creamy Broccoli Pasta combines pasta cooked al dente with fresh green broccoli florets, covered in a smooth creamy sauce made from plant-based milk, cashews and savory garlic. Without animal cream, cow's cheese, or eggs, the sauce remains thick, smooth and rich in flavor. While broccoli provides a low-fat texture and beautiful color. Perfect for a quick lunch, a simple dinner, or a dish the whole family will love!
Shared by Gea
Time
30 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 200 grams of pasta of your choice (fusilini, penne, or macaroni)
- One medium sized broccoli floret, cut into small condoms, thinly sliced stems
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 100 grams of roasted cashew nuts (soak in hot water for 15 minutes to soften)
- 150 ml plain plant milk (oat or soy milk is best)
- 1/2 teaspoon garlic powder, salt, black pepper, and a pinch of nutmeg powder
- One tablespoon nutritional yeast (optional for a savory, cheesy flavor)
- A little pasta cooking water
- Chopped parsley leaves as a garnish
- Grated napati cheese (optional)
👩🍳 Instructions
- 1
Boil the pasta and broccoli: boil salted water, cook the pasta until al dente. Three minutes before the pasta is done, add the broccoli. Add 1/2 cup of the cooking water, then drain.
- 2
Make the sauce: blend the cashews, plant-based milk, spices, and nutr yeast until very smooth and thickened.
- 3
Stir-fry and mix: Heat the oil, stir-fry the garlic briefly until fragrant. Pour in the sauce and a little of the pasta water, and stir well. Add the pasta and broccoli, stir gently until completely coated in the sauce and evenly heated through.
- 4
Serve: Transfer to a plate, top with your favorite toppings, and enjoy while warm. Your delicious meal is ready to be enjoyed!