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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

Creamy broccoli cashew pasta with shell pasta and broccoli florets served steaming in a white bowl on a wooden table.

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.

  1. 1Place the cashews in a bowl and cover with hot water for 15 minutes.
  2. 2Bring a large pot of salted water to a boil.
  3. 3Cook the pasta until al dente according to package instructions.
  4. 4Add the broccoli florets to the pot during the last 2 minutes of cooking.
  5. 5Reserve some pasta water, then drain the pasta and broccoli.
  6. 6Drain the soaked cashews and add them to a blender.
  7. 7Add the hot water, lemon juice, nutritional yeast, Dijon mustard, onion powder, salt, and black pepper.
  8. 8Blend until completely smooth and creamy.
  9. 9Heat olive oil in a large skillet over medium heat.
  10. 10Add the minced garlic and cook for 30 seconds until fragrant.
  11. 11Pour the cashew sauce into the skillet and warm gently.
  12. 12Add the pasta and broccoli, then toss until everything is coated.
  13. 13Add reserved pasta water a little at a time until the sauce is silky and creamy.
  14. 14Taste and adjust seasoning if needed.
  15. 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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