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.
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!
If you’re diggin’ this vegan dinner, you may also be in to:
Show me the yummy!
- 4 cups broccoli florets loosely measured, about 10 oz
- 1/2 tablespoon olive oil
- 1/2 tablespoon Italian seasonings
- 4 cloves garlic minced or pressed
- 1 tablespoon olive oil
- 1 cup unsweetened almond milk
- 1/2 cup vegetable broth
- 1/4 cup lemon juice less if you don't want a dominant lemon flavor
- 1 head cauliflower chopped into florets, about 2 heaping cups
- salt and pepper to taste
- 1 (12 oz) box whole wheat pasta
- Preheat oven to 450°F and line a large, rimmed baking sheet with a silicone mat.
- On the baking sheet, combine broccoli, 1/2 tablespoon olive oil, Italian seasoning, and a pinch of salt, and toss to combine. Spread the broccoli in a single layer.
- Roast broccoli, stirring halfway through, for 15 minutes or until broccoli is crisp-tender and beginning to lightly brown.
- Remove from oven and set aside.
- Heat a large saute pan over medium heat.
- Once hot, add in 1 tablespoon olive oil and garlic and saute for 30 seconds.
- Slowly whisk in almond milk, vegetable broth, and lemon juice and bring it to a simmer.
- Once simmering, add in chopped cauliflower and season with salt and pepper.
- Simmer the cauliflower for about 7-10 minutes, or until the cauliflower is soft.
- Remove from the heat and carefully pour the mixture into your high powdered blender.
- Blend until smooth. Season with salt and pepper.
- Cook according to package directions.
- In the pan you cooked your cauliflower (or pasta) in, pour in pasta, roasted broccoli and half the sauce. Add more sauce if you like.*
- Season again, if necessary, and serve immediately!
*The sauce does dry out as time goes by, which is why I made extra sauce for this recipe. Add more sauce as you see fit!