Vegan Alfredo Pasta With Broccoli – Creamy, Comforting, and Easy

This is the kind of weeknight dinner that checks all the boxes: creamy, cozy, and totally plant-based. The sauce is rich and silky without dairy, and it clings to every strand of pasta like a hug. Fresh broccoli adds color, crunch, and a boost of nutrients.

Best of all, it comes together fast with pantry staples. If you’re craving comfort food that still feels light and bright, this is your bowl.

What Makes This Special

Traditional Alfredo relies on butter and cream, but this version gets its creaminess from cashews and oat milk. The result is lush and satisfying without feeling heavy.

A quick steam of broccoli in the pasta water makes this a one-pot win. Lemon, garlic, and nutritional yeast add that classic savory depth and a hint of brightness. It’s simple, budget-friendly, and tastes like a restaurant dish you can whip up at home.

Shopping List

• Pasta: 12 ounces fettuccine, linguine, or your favorite shape
• Broccoli: 4 cups small florets (about 1 large head)
• Raw cashews: 1 cup (soaked, see instructions)
• Unsweetened oat milk: 1 1/2 cups (or almond/soy milk)
• Nutritional yeast: 1/4 cup
• Garlic: 3–4 cloves
• Lemon: Zest of 1 lemon + 1–2 tablespoons juice
• Olive oil or vegan butter: 1–2 tablespoons
• Cornstarch or arrowroot: 1 tablespoon (optional, for extra thickening)
• Salt and black pepper: To taste
• Onion powder: 1/2 teaspoon (optional)
• Red pepper flakes: A pinch (optional)
• Fresh parsley: A handful, chopped (optional for garnish)

Instructions

1. Soak the cashews. Cover cashews with hot water and let sit for 20–30 minutes.Drain before blending. If you’re short on time, simmer them for 10 minutes instead.
2. Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
3. Add the broccoli. In the last 2–3 minutes of pasta cooking, add the broccoli florets to the pot.Cook until bright green and just tender. Reserve 1 cup of pasta water, then drain.
4. Blend the sauce. In a blender, combine soaked cashews, oat milk, nutritional yeast, garlic, lemon zest, lemon juice, olive oil, salt, pepper, and onion powder. Blend until completely smooth and creamy.
5. Thicken (optional). For a thicker sauce, blend in cornstarch.Alternatively, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then add to the sauce in the pan in the next step.
6. Warm the sauce. Pour the sauce into the empty pasta pot. Cook over low heat for 2–3 minutes, stirring, until it gently thickens. If it gets too thick, loosen with a splash of reserved pasta water.
7. Toss it all together. Add the drained pasta and broccoli to the pot.Toss until coated and glossy. Adjust seasoning with extra salt, pepper, and lemon juice. Add red pepper flakes if you like heat.
8. Finish and serve. Garnish with chopped parsley and more nutritional yeast if desired.Serve hot.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce will thicken as it cools. When reheating, add a splash of water or plant milk and warm gently on the stove or in the microwave, stirring halfway. This dish does not freeze well due to the creamy sauce texture.

Benefits of This Recipe

• Plant-based protein and fiber: Cashews and broccoli add staying power without heaviness.
• Dairy-free comfort: Creamy and luxurious without cream or cheese.
• Fast and flexible: Weeknight-friendly, with easy swaps for what you have on hand.
• Nutrient-dense: Broccoli brings vitamins C and K, while nutritional yeast offers B vitamins and a cheesy flavor.

Common Mistakes to Avoid

• Not soaking cashews long enough: This can lead to a gritty sauce. Soak or simmer for a silky blend.
• Overcooking broccoli: It should be bright green and just tender, not mushy.
• Forgetting to save pasta water: The starchy water helps the sauce cling and adjust consistency.
• Using sweetened plant milk: Always choose unsweetened to avoid odd flavors.
• High heat on the sauce: Gentle heat prevents scorching and keeps the sauce smooth.

Recipe Variations

• Mushroom Alfredo: Sauté sliced cremini mushrooms in olive oil until browned, then fold into the pasta.
• Spinach and Peas: Stir in a few handfuls of baby spinach and 1 cup thawed peas during the final toss.
• Roasted Garlic: Swap raw garlic for a whole head of roasted garlic for a sweeter, deeper flavor.
• Gluten-Free: Use your favorite gluten-free pasta and check thickener labels.
• Nut-Free: Replace cashews with silken tofu and use soy milk; add 1–2 tablespoons olive oil for richness.

FAQ

Can I make the sauce ahead of time?

Yes. Blend the sauce up to 3 days in advance and store it in the fridge. Warm gently before tossing with hot pasta and broccoli, adding splashes of water to loosen as needed.

What if I don’t have nutritional yeast?

You can skip it, but you’ll lose some “cheesy” depth. Add a teaspoon of white miso or a dash of soy sauce for extra umami, and an extra pinch of lemon zest for brightness.

Which pasta shape works best?

Fettuccine and linguine are classics for Alfredo, but short shapes like rigatoni or penne also hold the sauce well. Use what you like or already have.

How do I make it oil-free?

Omit the olive oil and rely on the cashews for creaminess. If you need more richness, add a bit more cashew or a spoon of tahini to the blender.

Can I use frozen broccoli?

Absolutely. Add it straight to the boiling pasta in the last 2–3 minutes. It cooks quickly and works great in a pinch.

Wrapping Up

Vegan Alfredo Pasta with Broccoli is a simple way to bring comfort to the table any night of the week. It’s creamy, bright, and full of flavor, with ingredients you can feel good about. Keep the staples on hand and you’ll have a reliable dinner ready in under 30 minutes. Make it once, and it’ll become part of your regular rotation.

Vegan Alfredo Pasta With Broccoli - Creamy, Comforting, and Easy

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Pasta: 12 ounces fettuccine, linguine, or your favorite shape
• Broccoli: 4 cups small florets (about 1 large head)
• Raw cashews: 1 cup (soaked, see instructions)
• Unsweetened oat milk: 1 1/2 cups (or almond/soy milk)
• Nutritional yeast: 1/4 cup
• Garlic: 3–4 cloves
• Lemon: Zest of 1 lemon + 1–2 tablespoons juice
• Olive oil or vegan butter: 1–2 tablespoons
• Cornstarch or arrowroot: 1 tablespoon (optional, for extra thickening)
• Salt and black pepper: To taste
• Onion powder: 1/2 teaspoon (optional)
• Red pepper flakes: A pinch (optional)
• Fresh parsley: A handful, chopped (optional for garnish)

Method

 

1. Soak the cashews. Cover cashews with hot water and let sit for 20–30 minutes. Drain before blending. If you’re short on time, simmer them for 10 minutes instead.
2. Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
3. Add the broccoli. In the last 2–3 minutes of pasta cooking, add the broccoli florets to the pot. Cook until bright green and just tender. Reserve 1 cup of pasta water, then drain.
4. Blend the sauce. In a blender, combine soaked cashews, oat milk, nutritional yeast, garlic, lemon zest, lemon juice, olive oil, salt, pepper, and onion powder. Blend until completely smooth and creamy.
5. Thicken (optional). For a thicker sauce, blend in cornstarch. Alternatively, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then add to the sauce in the pan in the next step.
6. Warm the sauce. Pour the sauce into the empty pasta pot. Cook over low heat for 2–3 minutes, stirring, until it gently thickens. If it gets too thick, loosen with a splash of reserved pasta water.
7. Toss it all together. Add the drained pasta and broccoli to the pot. Toss until coated and glossy. Adjust seasoning with extra salt, pepper, and lemon juice. Add red pepper flakes if you like heat.
8. Finish and serve. Garnish with chopped parsley and more nutritional yeast if desired. Serve hot.