Creamy Vegan Alfredo Pasta with Broccoli
Ingredients
- 1 lbs (~500g) pasta
- 2 broccoli heads, divided into florets
Sauce
- 2 garlic cloves, minced
- 3/4 cup (115 g) cashews, raw
- 3/4 cup (150 g) white beans
- 1 1/4 cup (300 ml) water
- 1⁄4 tsp white pepper
- 4 tbsp nutritional yeast
- 3 tbsp lemon juice
- 1 tsp sea salt (optional)
- 1 tsp onion powder
Garnish
- 2 tbsp chopped parsley (optional)
- freshly ground black pepper (optional)
Preparation
Start by soaking the cashews in hot water.
Meanwhile, place a large pot for the pasta and broccoli on the stove and bring water to a boil.
Cook the pasta according to the package instructions and add the broccoli florets about 3-4 minutes before the pasta is done.
While the pasta is cooking, prepare the cream sauce. In a high-speed blender, combine all sauce ingredients and blend until smooth, making sure to sieve the white beans beforehand and rinse them briefly.
Season the sauce with salt and pepper.
Once the pasta and broccoli are cooked, drain them and return them to the pot. Add the sauce and stir well to coat the noodles completely.
Serve the creamy vegan Alfredo pasta with optional chopped parsley and freshly ground black pepper as garnish.