Updated: May 12
A cheesy, creamy, and easy-to-make pasta dish
Before I started my journey in plant-based eating, I used to love all things creamy and cheesy (especially when it came to pasta)! Alfredo, carbonara, and mac & cheese were some of my all-time favorites, and I was struggling to find a good store-bought option for when I wanted this type of pasta dish. I eventually decided to go the homemade route, and found a recipe that I absolutely love. The best part? This recipe still has the great flavor and texture of a creamy and cheesy pasta dish, but uses more nourishing ingredients.
Here are just some of the health benefits of the ingredients used in this recipe:
Cashews- a good source of magnesium, fiber, and healthy fats
Broccoli- a source of protein, antioxidants, and a variety of vitamins and minerals
Hummus- a source of protein, contributes to the creamy texture of the sauce
Nutritional yeast- provides vitamin B12 and adds a cheesy flavor
Note: You can choose any pasta you want for this recipe (gluten-free, whole wheat, or whatever you love), and if pasta isn't for you, feel free to try the same sauce on a different base, such as rice or quinoa!
1 pack of pasta (can be gluten-free, whole wheat, or whichever kind you love)
1 cup broccoli
2 tbsp nutritional yeast
1 cup cashews (soaked overnight in room-temp water or 2 hours in hot water)
1 and 1/2 cup veggie broth (or water)
1/2 cup hummus
Salt & pepper to taste
Cook pasta (or grain) according to package, adding in your broccoli 4-5 minutes before the pasta is supposed to be done
While the pasta is cooking, make your cashew cream by blending together your soaked and drained cashews with your veggie broth (or water)
In a large sauce pan on low heat, mix together the cashew cream, hummus, and nutritional yeast
Once the broccoli and pasta are done, drain and add to the sauce pan
Salt and pepper to taste
Stir, serve, and enjoy!