Spaghetti with Broccoli

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Spaghetti with Broccoli

This amazing Spaghetti with Broccoli recipe is so easy to prepare. Creamy spaghetti smothered in a creamy cashew sauce with crunchy broccoli is hearty and comforting!

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My 7-year-old son Daevyd is crazy about this creamy Spaghetti with Broccoli recipe and I love to make it often for him. I don't mind preparing it because in 20 minutes I can have it on the table ready to be served. His other favorite pasta meals are my 20-Minute Pasta with Asparagus, Bell Pepper, and TomatoesJapchae (Korean Stir-Fried Noodles), Easy Asian Noodles and Vegan One Pot Taco Spaghetti.

My son Daevyd loves his creamy spaghetti with spaghetti sauce on the side or mixed in.

Spaghetti with Broccoli

How To Make Spaghetti With Broccoli

For this pasta and broccoli recipe, I cooked gluten-free spaghetti and then  I made a creamy cashew sauce with white sweet potato, then added broccoli for added nutrients. Broccoli is good for health, especially for our little ones. It is a powerful anti-oxidant and a great source of Vitamin C, beta=cartotene, lutein and zeaxanthin. Antioxidants prevent damage to our cells.

Broccoli contains calcium and Vitamin K which are both beneficial for bone health and prevention of osteoporosis. For more benefits of broccoli check here.

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Categories

Courses: ,
Cuisine:

Nutrition

Energy:
279 kcal / 1166 kJ
Fat:
7 g
Protein:
12 g
Carbs:
43 g
Per portion

Cooking Time

Preparation:
10 min
Cooking:
16 min
Ready in:
26 min
For:
6 servings

Ingredients

Creamy Cashew Sauce

Instructions

  1. Cook spaghetti according to package directions. Add broccoli florets about the last 3 minutes. Drain and set aside. While spaghetti is being cooked make the sauce.
  2. For the Cashew Sauce. Cook potatoes for about 5-6 minutes until tender. Drain and add to blender with water, cashews, yeast flakes, nutritional yeast flakes, onion, garlic and salt. Process until smooth and creamy.
  3. Stir cashew sauce with spaghetti and broccoli until fully coated. Serve immediately with a salad.

Notes

Spaghetti Broccoli

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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7 Comments
  1. Catherine
    April 23, 2019

    Michelle, I love your recipes and this one was wonderful, esp the sauce. Thank God cashews are not one of my allergies.

    • Michelle Blackwood
      April 24, 2019

      Catherine, thank you very much. I’m so happy you enjoyed it. Cashew produces one of the creamiest sauces so I love it but soaked sunflower seeds are great as a substitute.

  2. Charlene
    January 29, 2019

    Hey, would a stick blender be suitable for making the sauce?

    • Michelle Blackwood
      January 29, 2019

      Charlene, I believe it will be very gritty. If you have a regular blender, better to use it and blend 2-3 times taking breaks in between each blend to allow the motor to cool.

  3. Amy
    July 23, 2018

    I have issues with using raw cashews. I’ve been substituting silken tofu for the cashews in other recipes. Would that work here?

    • Michelle Blackwood
      July 23, 2018

      Amy, how about raw almonds or almond flour, cooked white beans or sunflower seeds?

  4. Francene Capone
    July 9, 2018

    Just working towards a vegan diet and made this recipe tonight. Delicious! So easy to make. Added some red tomato sauce. My husband agreed