Indulge in a creamy and satisfying dish with this Fettuccine Alfredo Broccoli recipe. This plant-based twist on a classic Italian favorite combines tender fettuccine and steamed broccoli florets with a rich and velvety cashew sauce. Perfect for a comforting dinner, this recipe is both delicious and nutritious.
If you don't usually stock raw cashews or nutritional yeast in your pantry, you might need to make a trip to the supermarket. Raw cashews are essential for creating the creamy base of the sauce, while nutritional yeast adds a cheesy flavor without any dairy. Both can typically be found in the health food or bulk sections.
Ingredients For Fettuccine Alfredo Broccoli Recipe
Fettuccine: A type of pasta that is long, flat, and perfect for holding creamy sauces.
Broccoli florets: The tender, edible part of the broccoli, which adds a nutritious and crunchy element to the dish.
Raw cashews: Soaked to soften, these nuts create the creamy base for the Alfredo sauce.
Nutritional yeast: A deactivated yeast that provides a cheesy flavor and is often used in vegan cooking.
Minced garlic: Fresh garlic cloves that are finely chopped to add a robust flavor to the sauce.
Lemon juice: Adds a touch of acidity and brightness to the sauce.
Water: Used to blend the cashews into a smooth and creamy sauce.
Salt: Enhances the overall flavor of the dish.
Pepper: Adds a bit of heat and depth to the flavor profile.
Technique Tip for This Recipe
When blending the cashew sauce, make sure to blend it long enough to achieve a silky smooth texture. This ensures that the sauce will coat the fettuccine and broccoli evenly, providing a creamy consistency similar to traditional Alfredo sauce. If the sauce appears too thick, you can gradually add more water until the desired consistency is reached.
Suggested Side Dishes
Alternative Ingredients
fettuccine - Substitute with whole wheat fettuccine: Whole wheat fettuccine provides more fiber and nutrients compared to regular fettuccine, making it a healthier option.
fettuccine - Substitute with gluten-free fettuccine: For those with gluten intolerance or celiac disease, gluten-free fettuccine is a suitable alternative.
broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used to add variety while maintaining the nutritional benefits.
soaked in water for 2 hours raw cashews - Substitute with soaked sunflower seeds: Sunflower seeds can be used as a nut-free alternative for those with nut allergies, providing a similar creamy texture.
nutritional yeast - Substitute with miso paste: Miso paste can add a similar umami flavor and richness to the dish, though it will alter the flavor profile slightly.
minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though it may lack the fresh, pungent flavor.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar tangy acidity to the dish, though it will have a slightly different flavor.
water - Substitute with vegetable broth: Vegetable broth can add more depth of flavor to the sauce compared to plain water.
salt - Substitute with soy sauce: Soy sauce can add a savory, umami flavor while also providing the necessary saltiness.
pepper - Substitute with white pepper: White pepper can be used for a milder, slightly different flavor profile while still adding the necessary spice.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the fettuccine Alfredo to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
Transfer the cooled fettuccine Alfredo to an airtight container. Make sure the container is large enough to avoid squishing the broccoli florets and pasta.
For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
If you plan to freeze the fettuccine Alfredo, use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
When freezing, consider portioning the dish into individual servings. This makes it easier to reheat only what you need, reducing waste.
To reheat from the refrigerator, transfer the fettuccine Alfredo to a microwave-safe dish. Add a splash of water or plant-based milk to help maintain the creamy texture. Microwave on medium heat, stirring occasionally, until heated through.
For reheating from frozen, it's best to thaw the fettuccine Alfredo in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated leftovers.
If you're in a hurry, you can reheat the frozen fettuccine Alfredo directly in the microwave. Use the defrost setting or low power to avoid overcooking. Add a bit of water or plant-based milk to help revive the sauce.
Alternatively, you can reheat the dish on the stovetop. Place the fettuccine Alfredo in a pan over medium heat, adding a splash of water or plant-based milk. Stir frequently until heated through and creamy.
Always taste and adjust the seasoning after reheating. You may need to add a pinch of salt or a dash of lemon juice to refresh the flavors.
How to Reheat Leftovers
For stovetop reheating:
- Place a non-stick pan over medium heat.
- Add a splash of water or vegetable broth to the pan to prevent sticking.
- Add the leftover fettuccine and broccoli to the pan.
- Stir frequently until heated through, about 5-7 minutes.
- If the sauce appears too thick, add a bit more water or vegetable broth to reach the desired consistency.
For microwave reheating:
- Place the leftover fettuccine and broccoli in a microwave-safe dish.
- Add a splash of water or vegetable broth to keep the dish moist.
- Cover the dish with a microwave-safe lid or a damp paper towel.
- Microwave on medium power for 1-2 minutes.
- Stir the dish and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.
For oven reheating:
- Preheat your oven to 350°F (175°C).
- Place the leftover fettuccine and broccoli in an oven-safe dish.
- Add a splash of water or vegetable broth to keep the dish from drying out.
- Cover the dish with aluminum foil.
- Bake for 15-20 minutes, or until heated through.
- Stir halfway through the reheating process to ensure even heating.
For air fryer reheating:
- Preheat your air fryer to 350°F (175°C).
- Place the leftover fettuccine and broccoli in an air fryer-safe dish.
- Add a splash of water or vegetable broth to keep the dish moist.
- Heat for 5-7 minutes, stirring halfway through to ensure even heating.
Best Tools for This Recipe
Large pot: Used to cook the fettuccine according to the package instructions.
Steamer basket: Used to steam the broccoli florets until they are tender.
Blender: Used to blend the soaked cashews, nutritional yeast, minced garlic, lemon juice, and water into a smooth and creamy sauce.
Colander: Used to drain the cooked fettuccine.
Large pan: Used to combine the cooked fettuccine, steamed broccoli, and cashew sauce, and to toss them together.
Measuring cups: Used to measure the cashews, nutritional yeast, lemon juice, and water accurately.
Measuring spoons: Used to measure the nutritional yeast and lemon juice accurately.
Knife: Used to mince the garlic.
Cutting board: Used as a surface to mince the garlic.
Spatula or tongs: Used to toss the fettuccine, broccoli, and sauce together in the pan.
Serving bowls: Used to serve the finished dish hot.
How to Save Time on Making This Recipe
Prep ingredients ahead: Soak the cashews the night before and chop the broccoli florets in advance.
Use a food processor: Mince the garlic quickly and blend the cashew sauce faster.
Cook pasta and steam together: Use a double boiler to cook the fettuccine and steam the broccoli simultaneously.
Batch cooking: Make extra cashew sauce and store it for future meals.
Quick seasoning: Pre-mix salt and pepper to save time during final seasoning.
Fettuccine Alfredo Broccoli Recipe
Ingredients
Main Ingredients
- 12 oz Fettuccine
- 2 cups Broccoli florets
- 1 cup Raw cashews soaked in water for 2 hours
- 2 tablespoon Nutritional yeast
- 2 cloves Garlic minced
- 1 tablespoon Lemon juice
- 1 cup Water
- to taste Salt and pepper
Instructions
- 1. Cook the fettuccine according to the package instructions. Drain and set aside.
- 2. Steam the broccoli florets until tender, about 5-7 minutes.
- 3. In a blender, combine the soaked cashews, nutritional yeast, minced garlic, lemon juice, and water. Blend until smooth and creamy.
- 4. In a pan, combine the cooked fettuccine, steamed broccoli, and cashew sauce. Toss to coat evenly. Season with salt and pepper to taste.
- 5. Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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