Cashew Alfredo Pasta with Broccoli

13 25 421
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)
1/4 tsp Garlic powder (for sauce)
3/4 tsp Salt (for sauce)
1/4 tsp 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 421
Calories from fat 159
Calories from saturated fat 24.4
Total Fat 17.7 g
Saturated Fat 2.7 g
Trans Fat 0
Polyunsaturated Fat 7.3 g
Monounsaturated Fat 6.0 g
Cholesterol 0
Sodium 423 mg
Potassium 363 mg
Total Carbohydrate 50 g
Dietary Fiber 4.8 g
Sugars 3.9 g
Protein 18.0 g

Dietary servings

Per Portion

Grain 1.7
Meat Alternative 0.8
Milk Alternative 0.2
Vegetables 0.4

Energy sources


Meal Type(s)