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A plate of pasta made with Vegan Creamy Broccoli Pasta Sauce and garnished with parsley sat on top of a blue napkin with a knife and fork
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Vegan Creamy Broccoli Pasta Sauce

This bright green, creamy broccoli pasta sauce is made with a humble head of broccoli for a dinner that is packed full of the benefits of green veg.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: black pepper, broccoli, cashew nuts, garlic, lemon, nutritional yeast, onion powder, parsley, salt
Servings: 4 people
Calories: 131.03kcal

Equipment

  • 1 high speed blender

Ingredients

  • 35 g cashews
  • 1 head broccoli cut into florets
  • 2 cloves garlic minced
  • 2 tablespoon nutritional yeast
  • 1 lemon juice only
  • 1 teaspoon onion powder optional
  • 1 bunch parsley roughly chopped, some leaves saved for garnish

Instructions

  • Begin by either soaking your cashews overnight or by boiling them for 15 minutes until plump and soft.
  • While the cashews are boiling (if using this method) boil the broccoli florets in lightly salted water.
  • Once the cashews and broccoli are done, transfer to a high speed blender along with the remaining ingredients and blitz on high until smooth.
  • Serve hot over your favourite pasta with a few leaves or parsley for garnish.

Nutrition

Calories: 131.03kcal | Carbohydrates: 18.61g | Protein: 8.62g | Fat: 4.76g | Saturated Fat: 0.89g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.17g | Sodium: 60.35mg | Potassium: 740.21mg | Fiber: 6.51g | Sugar: 3.95g | Vitamin A: 2153.45IU | Vitamin C: 169.48mg | Calcium: 106mg | Iron: 3.01mg