Vegan Broccoli & Tomato Alfredo

vegan-broccoli-tomato-alfredo.png

By: Shop with Me Mama

Course: Main Dish

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Makes 6 Servings


Ingredients

  • 1 box Dreamfields Penne Rigate

  • 1 teaspoon olive oil

  • 1 clove garlic

  • 1-1/2 cups onion chopped

  • 3/4 cup unsweetened almond milk

  • salt and pepper to taste

  • 3/4 cup raw cashews

  • 1 tablespoon lemon juice

  • 1 tablespoon nutritional yeast

  • 1/2 cup mushrooms sliced

  • 1 cup cherry tomatoes diced

  • 1/2 cup broccoli florets

  • fresh parsley chopped


Directions

  1. Heat the olive oil in a skillet; brown the minced garlic and onion. Add the almond milk, salt and pepper; bring to a boil.

  2. Transfer onion mixture to a blender. Add the cashews, lemon juice and nutritional yeast. Blend until smooth.

  3. Cook pasta al dente, according to package directions. Drain. Add mushrooms, cherry tomatoes & broccoli; toss to combine.

  4. Toss with the Alfredo sauce and sprinkle with parsley.


Nutritional Information

  • 340 Calories

  • 10 g Fat

  • 57 g Carbohydrates

  • 13 g Protein

  • 1.5 g Saturated Fat

  • 0 mg Cholesterol

  • 40 mg Sodium

  • 8 g Dietary Fiber

Penne RigateRodgers Townsend