Ingredients
12 oz (340 g) short pasta (such as penne or fusilli), regular or whole-wheat
3 cups broccoli florets, bite-size
1 red bell pepper, sliced
1 cup sliced mushrooms
1 small yellow onion, finely chopped
3 garlic cloves, minced
3 cups unsweetened plant-based milk (such as almond, soy, or oat)
1 cup low-sodium vegetable broth
1/3 cup raw cashews (optional, for extra creaminess)
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Italian seasoning or dried oregano and basil
1/2 teaspoon onion powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
Fresh parsley or basil, chopped, for serving
Instructions
1. If using cashews for extra creaminess, soak them in hot water for 10–15 minutes while you prep the vegetables, then drain.
2. In a large deep skillet or wide pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring often, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the sliced mushrooms and bell pepper to the pot and cook for 3–4 minutes, stirring, until the mushrooms release some moisture and begin to soften.
4. Pour in the plant-based milk and vegetable broth, then stir in the nutritional yeast, Italian seasoning, onion powder, 1/2 teaspoon salt, black pepper, and a pinch of red pepper flakes if using.
5. Add the dry pasta and broccoli florets to the pot and stir well so the pasta is mostly submerged in the liquid. If needed, add a splash more broth or water so the pasta can cook properly.
6. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and let it simmer for 10–12 minutes, stirring every couple of minutes so the pasta doesn’t stick. Cook until the pasta is al dente and most of the liquid has thickened into a sauce.
7. If you soaked cashews, add them to the pot in the last few minutes and use an immersion blender to quickly blend part of the sauce in the pot, or blend 1–2 cups of the sauce with the cashews in a blender and return it to the pot. This step is optional but makes the Alfredo sauce extra creamy.
8. Stir in the lemon juice, taste, and adjust seasoning with more salt, pepper, or lemon juice as needed. The sauce will continue to thicken slightly as it stands.
9. Serve the vegan Alfredo veggie pasta hot, topped with chopped parsley or basil and an extra sprinkle of nutritional yeast if you like.
Notes
You can swap the vegetables based on what you have: try cauliflower, spinach, peas, or kale in place of or in addition to the broccoli and peppers.
For a gluten-free version, use your favorite gluten-free pasta and adjust the cooking time if needed, adding a splash more liquid if the pasta absorbs more than expected.
If you prefer a lighter sauce, skip the cashews and use only plant-based milk and broth for a still-creamy but less rich Alfredo-style sauce.
Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of plant-based milk or water to loosen the sauce.
Pair this pasta with a simple salad, roasted vegetables, or a fresh side from your other vegan dinner recipes to build a full plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegan