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YumThis 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!
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
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
- Carbohydrate:
- 43 g
Ingredients
- 1 12-ounce spaghetti, (I used gluten-free)
- 3 cups broccoli florets
Creamy Cashew Sauce
- 1/2 cup raw cashews
- 1 cup water
- 1/2 cup sweet potato, cubed (I used white sweet potato)
- 3 tablespoons nutritional yeast flakes
- 1 tablespoon onion, chopped
- 1 garlic, clove
- 1 teaspoon salt
- Preparation:
- 10 min
- Cooking:
- 16 min
- Ready in:
- 26 min
Instructions
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.
Notes
Hey, would a stick blender be suitable for making the sauce?
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.
I have issues with using raw cashews. I’ve been substituting silken tofu for the cashews in other recipes. Would that work here?
Amy, how about raw almonds or almond flour, cooked white beans or sunflower seeds?
Just working towards a vegan diet and made this recipe tonight. Delicious! So easy to make. Added some red tomato sauce. My husband agreed