Cashew Alfredo Pasta with Broccoli

13 25 425
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 5
Cashew Alfredo Pasta with Broccoli
Health Highlights


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 (for sauce)
3 tbsp Almond milk, unsweetened (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. While the pasta is cooking, prepare the cashew alfredo sauce by combining the sauce ingredients in a blender and blend for 1-2 minutes, until smooth and creamy.
  3. Drain pasta and broccoli and add alfredo sauce. Stir until combined and serve hot.
  4. Top with fried tofu if using. Enjoy!

Nutrition Facts

Per Portion

Calories 425
Calories from fat 162
Calories from saturated fat 25.5
Total Fat 18.0 g
Saturated Fat 2.8 g
Trans Fat 0
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 6.1 g
Cholesterol 0
Sodium 426 mg
Potassium 464 mg
Total Carbohydrate 48 g
Dietary Fiber 6.2 g
Sugars 4.3 g
Protein 20.7 g

Dietary servings

Per Portion

Grain 1.7
Meat Alternative 0.8
Milk Alternative 0.2
Vegetables 0.4

Energy sources