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 Tomatoes, Japchae (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.
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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- Energy: 279 kcal / 1166 kJ
- Fat: 7 g
- Protein: 12 g
- Carbs: 43 g
- Preparation: 10 min
- Cooking: 16 min
- Ready in: 26 min
- For: 6 servings
Creamy Cashew Sauce
- 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.
- 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.
- Stir cashew sauce with spaghetti and broccoli until fully coated. Serve immediately with a salad.