Vegan Broccoli Cream Taglietelle
Indulge in the creamy decadence of Vegan Broccoli Cream Tagliatelle—a plant-based pasta dish that delivers comfort and flavor in every bite. This recipe combines tender tagliatelle with a luscious, velvety broccoli cream sauce made from sautéed broccoli, soaked cashews, nutritional yeast, and a splash of unsweetened plant-based milk. The vibrant green sauce is rich yet surprisingly light, perfect for those seeking a dairy-free twist on classic creamy pasta. With fragrant garlic, a hint of zesty lemon juice, and a garnish of fresh parsley, this dish is as wholesome as it is elegant. Ready in just 40 minutes, it’s a deliciously nutritious, vegan-friendly meal ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 400 grams Tagliatelle pasta
- 300 grams Broccoli florets
- 2 tablespoons Olive oil
- 3 units Garlic cloves
- 100 grams Cashews (soaked in water for 2-4 hours)
- 250 milliliters Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of water to a boil, add a pinch of salt, and cook the tagliatelle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta, and set it aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5-6 minutes until they turn vibrant green and slightly tender. Remove half of the broccoli and set aside for later.
In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté the garlic for 1-2 minutes until fragrant, being careful not to burn it.
Transfer the cooked broccoli (reserve the portion set aside for garnish) and sautéed garlic to a blender. Add the soaked cashews, plant-based milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy, adding water as needed to reach your desired consistency.
Pour the broccoli cream sauce back into the skillet and warm over low heat. Add the reserved pasta cooking water gradually to loosen the sauce if it becomes too thick.
Toss the cooked tagliatelle pasta into the skillet with the sauce, ensuring the noodles are well coated. Gently fold in the reserved sautéed broccoli florets.
Adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve the tagliatelle hot, garnished with chopped fresh parsley. Enjoy your vegan broccoli cream tagliatelle!
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 12.4 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 588 mg | 45% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
