How To Make Dairy Free Broccoli Alfredo Pasta Recipe
A creamy vegan pasta dish with broccoli florets smothered in a dairy-free alfredo sauce.
Serves:
Ingredients
- 8 oz of gluten-free pasta
- 2 cups of broccoli florets
- 1/2 cup of raw cashews, soaked in hot water for 15 minutes
- 1/2 cup of unsweetened almond milk
- 1/4 cup of nutritional yeast
- 3 cloves of garlic, minced
- 2 tbsp of olive oil
- Salt and pepper, to taste
- Lemon juice, to taste
Instructions
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Cook pasta according to package instructions. Steam broccoli until tender, but still crisp.
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In a blender, combine soaked cashews, almond milk, nutritional yeast, minced garlic, salt, and pepper. Blend until smooth.
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In a large skillet over medium heat, sauté the broccoli florets in olive oil until lightly browned. Add the alfredo sauce to the skillet and mix well.
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Drain the pasta and add it to the skillet. Toss to combine and coat the pasta in the sauce. Squeeze lemon juice over the pasta and serve hot.
Nutrition
- Calories : 394kcal
- Total Fat : 20g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 145mg
- Total Carbohydrates : 43g
- Dietary Fiber : 5g
- Sugar : 2g
- Protein : 13g
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