Cashew Alfredo Pasta with Broccoli

Cashew Alfredo Pasta with Broccoli

Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 5
Scheduled for:
Lunch on Monday
Leftovers:
Dinner on Wednesday
Lunch on Thursday
Dinner on Saturday
Lunch on Sunday
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Ingredients for 5

Show Original

227 gm Pasta, Penne, dry (or shells)
2 cup Broccoli florets
1/2 cup Cashew nuts, raw (soaked overnight, or boiled for 30 min., for sauce)
1 cup Almond milk, unsweetened, Blue Diamond (plus 3 tbsp, for sauce)
2 tbsp Nutritional yeast (for sauce)
2 tbsp Basil, fresh (chopped, for sauce)
1 tbsp Parsley, Italian, fresh (chopped, for sauce)
3 tsp Herbes de provence (for sauce)
1/4 tsp Garlic powder (for sauce)
3/4 tsp Salt (for sauce)
1/4 tsp Black pepper (for sauce)

Instructions


Cook the pasta according to package directions. When pasta is 3 minutes from being done, add the broccoli florets.

Drain pasta and broccoli and add Alfredo sauce. Stir until combined and serve hot.

To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy.

Enjoy!

Nutrition Facts

Per Portion

Calories 291
Calories from fat 70
Calories from saturated fat 11.3
Total Fat 7.8 g
Saturated Fat 1.3 g
Trans Fat 0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.9 g
Cholesterol 0 mg
Sodium 410 mg
Potassium 400 mg
Total Carbohydrate 43 g
Dietary Fiber 3.9 g
Sugars 5.6 g
Protein 12.2 g

Dietary servings

Per Portion


Grain 1.7
Meat Alternative 0.4
Milk Alternative 0.2
Vegetables 0.4

Energy sources


Pygal60%463.7213644026019221.2829915071846224%294.43609824024145214.4648713236533417%335.80055967623184119.1945122364768460%24%17%CarbohydratesFatProtein
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