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Creamy Vegan Cashew Alfredo Pasta with Mushrooms and Broccoli

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A smooth, dairy-free vegan Alfredo pasta featuring a creamy cashew sauce, sautéed mushrooms, and broccoli. Perfect for a quick, comforting, and wholesome dinner.

Ingredients

Scale
  • 1 ½ cups raw cashews (soaked in hot water for 30 minutes)
  • 1 cup unsweetened almond milk (or other plant milk)
  • 3 tablespoons nutritional yeast
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces fettuccine or linguine pasta (gluten-free options work too)
  • 1 cup broccoli florets (fresh or frozen)
  • 1 cup sliced cremini or button mushrooms
  • 2 tablespoons olive oil
  • Optional: fresh parsley or basil for garnish

Instructions

  1. Soak the cashews in hot water for at least 30 minutes to soften. If short on time, soak in boiling water for 15 minutes or use pre-soaked cashews.
  2. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
  3. During the last 2 minutes of pasta cooking, add 1 cup broccoli florets to the boiling water. Drain pasta and broccoli together.
  4. Drain soaked cashews and transfer to a blender. Add 1 cup unsweetened almond milk, 3 tablespoons nutritional yeast, 2 minced garlic cloves, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend on high for 1-2 minutes until ultra-smooth and creamy. Add reserved pasta water as needed to loosen the sauce.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 cup sliced mushrooms, season lightly with salt, and sauté for 6-8 minutes until golden and tender, stirring occasionally.
  6. Add the blanched broccoli to the skillet with mushrooms and cook for 2 minutes to warm through and combine flavors.
  7. Add drained pasta to the skillet with veggies. Pour the cashew Alfredo sauce over everything and toss gently to coat. Use reserved pasta water as needed to adjust consistency.
  8. Taste and adjust salt or lemon juice if desired. Garnish with fresh parsley or basil if available. Serve immediately while warm and creamy.

Notes

Save some pasta water to loosen the sauce for a silky texture. Avoid overcrowding mushrooms when sautéing to ensure proper browning. Reheat leftovers gently with a splash of plant milk or pasta water to restore creaminess. The garlic in the sauce is raw but blends smoothly, lending subtle flavor without overpowering.

Nutrition

Keywords: vegan pasta, cashew Alfredo, dairy-free, creamy pasta, mushroom pasta, broccoli pasta, plant-based dinner, easy vegan recipe

Find it online: https://tempotaste.com/creamy-vegan-cashew-alfredo-pasta-recipe-easy-perfect-dinner-with-mushrooms-and-broccoli/