Vegan Broccoli Pasta

Creamy vegan broccoli pasta is quick, easy and so comforting! Ready in just 15 minutes, this healthy recipe is great for weeknight meals but could easily be served for guests too! The creamy vegan white pasta sauce is made with beans, making this dish more filling!

Course dinner

Cuisine Italian

Keyword vegan broccoli pasta, vegan creamy white pasta sauce, vegan white bean broccoli pasta

Prep Time 7

Cook Time 7

Total Time 14

Servings

Calories 376kcal

Author Samantha Rowland

Ingredients

1/3 cup cashews
1 can white beans
1 cup vegetable broth
1/2 medium lemon
1.5 tsp sea salt
1 tsp garlic powder
1 tsp italian seasoning
1/4 tsp crushed red pepper flakes (optional)
8 oz gluten free pasta (lentil or chickpea for more protein)
3 cups broccoli florets

Instructions

Bring a large pot of water to a boil.
Soak cashews (I cover with boiling water from an electric kettle - see other options below).
Rinse and drain the white beans. Soak in fresh water.
Chop the broccoli florets into small bite-size pieces.
When water comes up to a boil, add pasta and cook according to package directions.
Make the creamy white sauce: drain cashews (discard water), drain beans. Add cashews, beans, vegetable broth, lemon juice and spices to a high speed blender. Blend on high at least 1 minute until thick and creamy.
With 1 minute left on the pasta, add the broccoli florets to the boiling pasta water.
Drain pasta and broccoli. Return to the pot. Add creamy white sauce and stir well. Serve hot.

Notes

Top tips

Chop the broccoli into small, bite size pieces, using mostly the florets (not too much of the stalk) so it can cook quickly in the boiling water.
If you want a cheesier flavor (make this a vegan mac-and-cheese dish), add 2-3 tablespoons of nutritional yeast to the sauce ingredients before blending.
Short on time? Buy broccoli florets at the store. I would still recommend cutting down larger florets, but this can save you time! You can also use frozen broccoli florets as well.
Be sure to take the time to soak the cashews before making the sauce, this helps to ensure the sauce will get thick and creamy and not have a gritty texture.
Rinse and soak the white beans in clean water before using them in this recipe. I have found that using organic beans and soaking them in clean water for a minute or two can really help relieve any gastrointestinal issues that are caused by eating beans.
Using vegetable broth instead of water in the sauce gives the sauce a deep flavor. Tip: you can freeze leftover vegetable broth in 1/2 or 1 cup portions in Soupercubes to use at a later time so you never waste vegetable broth.

How to soak cashews

Pour boiling water over top – this is my go-to method, as it’s easy to do with an electric kettle. Once the water has come up to a boil, pour it over the cashews and let them soak at least 5 minutes.
Boil on the stove – If you don’t have an electric kettle, you can add the cashews and water to a pot and bring it to a boil. Boil 2-3 minutes then allow to cool at least 5 minutes before using the cashews.
Microwave – Add the cashews to a large cup or bowl. Add just enough water to cover the cashews. Microwave for 1:30-2 minutes. Allow the cashews to rest in the microwave at least 5 minutes. Remove carefully with oven mitts (the container can get really hot).
Countertop – add water to a bowl or glass with cashews. Leave out on the counter for 8 hours to soften the cashews. If you plan on leaving them out longer to soak, put them in the fridge.

Can you make this nut free?

Yes, you can make this creamy vegan white pasta sauce nut free. You can simply omit the cashews and just have a creamy white bean sauce, or you can add hemp hearts (no soaking required) or raw sunflower seeds (these need to be soaked like cashews). The hemp hearts and sunflower seeds will change the flavor of the sauce slightly but not drastically.

Can you make this without beans?

Yes, simply replace the beans with cashews. For this recipe, you will want to use 1 cup soaked cashews total (instead of 1/3 cup).

Nutrition