Vegan Broccoli Pasta

This recipe is a deliciously creamy. and my son said that it was a TEN!! I hope you enjoy it as much as we did! And please, if you make a recipe on my blog, please, tag @itsapegslife in your pic on Instagram or Facebook!

Vegan Broccoli Pasta

  • 12 oz pasta (whatever kind you would like)
  • Sauce Ingredients:
  • 1 cup cashews
  • 2 large garlic cloves
  • 3 tablespoons nutritional yeast
  • 2 1/2 teaspoons white miso paste
  • 1/2 teaspoons salt
  • 1/2 teaspoons Dijon mustard
  • 1 1/3 cup unsweetened almond milk
  • 3/4 cup vegetable broth
  • 2 tablespoons corn starch
  • 1 tablespoon fresh lemon juice
  • Trader Joe’s sun dried tomatoes (add to your liking)
  • 3 cups broccoli
  • 12 oz. button mushrooms (optional)
  • salt to taste
  • black pepper
  • red pepper flakes (optional)

Cook the pasta according to the instructions. Set aside.

In the meantime, make the creamy cashew sauce. Place cashews (see tip for cashews below), garlic cloves, nutritional yeast, miso paste, salt, Dijon mustard and almond milk in a high speed blender and process until smooth. Add Vegetable broth, corn starch, lemon juice and sun dried tomatoes.

Cut broccoli into small florets and slice mushrooms, cook in a bit of vegetable broth in a large pan about 10 min.

Add cashew sauce to the sauted broccoli and mushroom mix.

Cook about 10 minutes to thicken.

Stir in the cooked pasta or serve sauce on the top of pasta. Season with salt, pepper, red pepper flakes. Enjoy!

Vegan Alfredo Sauce–SO YUM

Vegan alfredo sauce?? What the what?? This vegan alfredo is bomb!! Try it! It would be even better with homemade pasta!

Vegan Alfredo Sauce

  • 1 white onion, chopped
  • 4 garlic cloves, crushed
  • 1 bag cauliflower rice (see note)
  • 2 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon soy sauce
  • 3/4 c. cashews (soaked overnight or boiled for 20 minutes)

Heat a bit of water in a medium size pot over medium high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for one minute. Add the cauliflower and vegetable broth to the pot, Cook until cauliflower is done–about 10 – 15 minutes until it is done.

Transfer cauliflower mix to a heavy duty blender, like a Vetamix, and add remaining ingredients, mix from low speed to high. Blend until creamy. Transfer this back into the medium sized pot and heat for a few minutes until it is hot. Service on your favorite pasta. Enjoy!

Note: This is the cauliflower rice I like to buy at Costco. It works great for this recipe.

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

During the holidays, I made this recipe and it was fabulous.  Rich, quick, creamy and dreamy and a definite comfort food.  This is definitely in my book of favs (seems like I’m saying that a lot lately LOL).  You could serve this with any pasta of your choice, but I served it with linguine and it was divine.  In fact, while my daughter and I were eating this, we both commented, “Can you believe this is vegan?”  Loved it!

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

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Source: pastabased.com

Course: Main Course

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Yield: 4 servings

Serves: 4 Scale

Ingredients

  • 1 lb grape tomatoes
  • 12 cup raw cashews
  • 1 cup vegetable broth
  • 2 tbsp lemon juice
  • 14 cup nutritional yeast
  • 14 cup dry white wine
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 12 tsp salt
  • 12 tsp pepper

Directions

  1. Preheat oven to 425F
  2. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with vegetable broth, salt and pepper. Roast in pre-heated oven for about 20 minutes.img_9933
  3. If you don’t have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
  4. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
  5. Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
  6. Serve over pasta.

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