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Cozy Vegan Broccoli Alfredo

This creamy and satisfying vegan pasta dish combines fettuccine, broccoli, and a luscious cashew-based sauce, all cooked in one pan in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz fettuccine or pasta of choice Any pasta works great.
  • 2 cups broccoli florets
Creamy Sauce
  • 1 cup soaked cashews (soaked for at least 4 hours) Soaking creates a creamy texture.
  • 1 cup vegetable broth
  • 1 clove garlic To be toasted for added flavor.
  • 1 tablespoon nutritional yeast
  • Salt and pepper to taste
  • Olive oil (for cooking)
  • Lemon juice (optional, for brightness)

Method
 

Cooking Pasta and Broccoli
  1. Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta.
  2. Drain the pasta and broccoli, and set aside.
Making the Creamy Sauce
  1. In a blender, combine soaked cashews, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
  2. In a pan, heat a little olive oil over medium heat. Pour the creamy sauce into the pan and cook for a few minutes. Add lemon juice if desired.
Combining
  1. Combine the cooked pasta and broccoli with the sauce; stir well to coat.
  2. Serve warm, and enjoy your delicious vegan alfredo!

Notes

Don’t skip toasting the garlic — it makes a big difference in flavor!