Go Back
–+ servings
overlay of vegan spaghetti with broccoli in a beige bowl on a wooden background

Vegan 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!
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: American, Italian
Keyword: vegan spaghetti and broccoli
Prep Time: 10 minutes
Cook Time: 16 minutes
Servings: 6 People
Calories: 328kcal

Equipment

Ingredients

Pasta

  • 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

Instructions

For The Pasta

  • 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 Cream 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.

Nutrition

Calories: 328kcal | Carbohydrates: 56g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 416mg | Potassium: 469mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1856IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 2mg