Vegan Alfredo Pasta: Enjoy Creamy Broccoli & Beans Today!
A delicious and creamy vegan alfredo pasta dish made with broccoli and beans, perfect for a comforting meal without any dairy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 1/4 cup unsweetened almond milk
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the broccoli florets and cook for about 5 minutes until tender.
- In a blender, combine the white beans, vegetable broth, nutritional yeast, almond milk, salt, and pepper. Blend until smooth.
- Pour the creamy sauce into the skillet with the broccoli and stir to combine.
- Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
- Serve warm and enjoy your vegan alfredo pasta!
Notes
- Feel free to add other vegetables like spinach or mushrooms for extra flavor.
- This dish can be stored in the refrigerator for up to 3 days.
- For a spicier version, add red pepper flakes to the sauce.