Cashew Alfredo Pasta with Broccoli

12 25 429
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 5
Cashew Alfredo Pasta with Broccoli
Health Rating


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 (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 dash Garlic powder (for sauce)
3/4 tsp Salt (for sauce)
1 dash Black pepper (for sauce)
1 cup cubes Tofu, fried (optional)


  1. Cook the pasta according to package directions. When pasta is 3 minutes from being done, add the broccoli florets.
  2. Drain pasta and broccoli and add Alfredo sauce. Stir until combined and serve hot.
  3. To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy.
  4. Top with fried tofu if using 




is especially rich in vitamin C and is a cruciferous vegetable!

Nutrition Facts

Per Portion

Calories 429
Calories from fat 164
Calories from saturated fat 24.7
Total Fat 18.2 g
Saturated Fat 2.7 g
Trans Fat 0
Polyunsaturated Fat 7.5 g
Monounsaturated Fat 6.1 g
Cholesterol 0
Sodium 416 mg
Potassium 465 mg
Total Carbohydrate 48 g
Dietary Fiber 5.9 g
Sugars 3.8 g
Protein 21.2 g

Dietary servings

Per Portion

Grain 1.7
Meat Alternative 0.8
Milk Alternative 0.2
Vegetables 0.4

Energy sources