This Vegan Alfredo with Broccoli is made with a healthy cauliflower sauce, roasted broccoli, and whole wheat penne pasta! Cozy, healthy food at it’s finest!

I’m declaring this week the week of comfy, cozy food that Jennifer wants to eat because she doesn’t feel well. I hope you’re all ok with that. Last week, Trevor’s allergies were acting up and he was requesting foods like this crockpot butternut squash soup and his all time favorite, roasted tomato soup <– SO. GOOD.

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As luck would have it, Trevor is feeling much better, but I’ve come down with a pesky cold.

Because of this, on the docket for this week’s recipes: edible cookie dough, an easy asian pasta, one pot mac & cheese, and of course, this super healthy and yummy vegan alfredo with broccoli.

All comfy, all cozy, all carbo-licious, all things I crave when I’m sick.

Who’s with me?

I’ve been wanting to make this vegan alfredo with broccoli FOR-ever, but you know, I’m constantly recipe testing, so this alfredo has been bumped back for like a month.

But FINALLY, I went to the grocery store, made it, and now regret that I haven’t been making this vegan alfredo longer.

This vegan alfredo has three important components:

1. The vegan alfredo sauce. Let’s just get it out there. No. This doesn’t taste exactly like the heavy cream laden alfredo sauce you get at a restaurant. It IS however super creamy and delicious and it will remind you of alfredo sauce.

2. Broccoli. At first, I was just going to boil it along with my pasta, but then I had the brilliant 😉 idea of roasting it instead. Ohmygosh, I’m so glad I did, because it adds SO much flavor and texture to the pasta.

3. Pasta. We’re keepin’ it real with some hearty whole wheat penne. Whole wheat pasta is 👌👌👌.

Let’s talk a little bit about that vegan alfredo sauce. Easy. Yummy. Healthy.

First, I sautéed a little garlic in some olive oil. Then I whisked in some almond milk, vegetable broth, and lemon juice. The magic ingredient to this alfredo is cauliflower. I let the cauliflower simmer in the milk/broth/juice mixture and once the cauliflower was tender, I gave it a quick whirl in my handy, dandy Vitamix. You’ll definitely want a high powered blender for this sauce, so the sauce will be ultra creamy and delish.

Now let’s talk broccoli. Roasted broccoli > non-roasted broccoli. I love how tender the broccoli gets, but gets these little bits of roast-y, crispy yumminess. Seriously, why have I not done this sooner?

Last but not least, the pasta. You guys know how much my little ♡ adores pasta. Because I feel like I proooobably shouldn’t get pasta #allday #everday, like I would like, I’ve been using whole wheat pasta lately, and I gotta say: I’m lovin’ it. I just love the texture and flavor whole wheat pasta brings to this dish!

Once all the components: the sauce, the broccoli, and pasta have been simmered, roasted, and cooked – they get tossed together to create a truly healthy, light yet hearty, super delicious vegan alfredo!

When I first recipe tested this alfredo, I hesitantly gave Trevor a bowl and watched him like a hawk as he took his first bite (he HATES when I do this 😉 ). The verdict? Surprisingly delicious! He thought it was light, but satisfying, and he wolfed the bowl down in less than a minute, so if that doesn’t say something, I’m not sure what does!

Overall, this vegan alfredo with broccoli is healthy, filling, full of good for you ingredients like broccoli and cauliflower, and is seriously delicious!