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Creamy Broccoli Cashew Pasta
A comforting broccoli cashew pasta with tender shells, bright broccoli, and a silky dairy-free cashew sauce.
Prep
15 mins
Cook
20 mins
Total
35 mins
Servings
4 servings
How to make Creamy Broccoli Cashew Pasta
Creamy broccoli cashew pasta is a wholesome, comforting dinner with a velvety sauce made from blended cashews. The sauce is rich and smooth without feeling heavy, while broccoli adds freshness, color, and texture. It is a simple plant-forward pasta that feels creamy, satisfying, and perfect for an easy weeknight meal.
- 1Place the cashews in a bowl and cover with hot water for 15 minutes.
- 2Bring a large pot of salted water to a boil.
- 3Cook the pasta until al dente according to package instructions.
- 4Add the broccoli florets to the pot during the last 2 minutes of cooking.
- 5Reserve some pasta water, then drain the pasta and broccoli.
- 6Drain the soaked cashews and add them to a blender.
- 7Add the hot water, lemon juice, nutritional yeast, Dijon mustard, onion powder, salt, and black pepper.
- 8Blend until completely smooth and creamy.
- 9Heat olive oil in a large skillet over medium heat.
- 10Add the minced garlic and cook for 30 seconds until fragrant.
- 11Pour the cashew sauce into the skillet and warm gently.
- 12Add the pasta and broccoli, then toss until everything is coated.
- 13Add reserved pasta water a little at a time until the sauce is silky and creamy.
- 14Taste and adjust seasoning if needed.
- 15Serve warm with fresh parsley and extra black pepper.
Tips for the best result
- Blend the cashew sauce until fully smooth for the creamiest texture
- Do not overcook the broccoli or it will lose its bright color
- Warm the sauce gently because high heat can make it thicken too quickly
- Add pasta water gradually until the sauce coats the pasta perfectly
- Serve immediately while the sauce is glossy and creamy
Nutrition note
This pasta is a satisfying plant-forward dinner with healthy fats from cashews, fiber from broccoli, and carbohydrates from pasta.
Storage and make-ahead tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently with a splash of water or milk to loosen the sauce
- Make the cashew sauce up to 2 days ahead and refrigerate until needed
- Avoid freezing, as the sauce may separate after thawing
Recipe FAQ
Yes, but the sauce will taste less cheesy, so add extra garlic, lemon, or a little Parmesan if not vegan.
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