Creamy Vegan Alfredo Pasta (High Protein)
Super creamy, high protein, and vegan! This creamy vegan alfredo pasta will ensure you never have to feel guilty about indulging in this pasta favorite.
Ingredients
Alfredo Sauce
- ½ cup cashews
- ½ cup hemp seeds
- OR 1 cup of just cashews or just hemp seeds
- 1 cup nondairy unsweetened milk
- 2 tsp apple cider vinegar or lemon juice
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
Pasta and Broccoli
- 6 oz chickpea pasta 3oz per serving (see notes for brand)
- 2 cups broccoli florets
Instructions
- Boil a large pot of salted water and cook the pasta according to directions on the box.
- Combine all the alfredo sauce ingredients in a blender and blend until smooth and fluffy. Taste to see if any spices should be added.
- During the last 3 mins of cooking the pasta, throw the broccoli in the pot and close the lid to cook.
- Once the pasta is done cooking, drain the pasta and broccoli in a strainer and then return back to the pot. With the heat off, add the alfredo sauce to the pot and toss to combine until the pasta is well coated.
- Serve immediately and enjoy!
Notes
Where’s the protein? A single serving of this dish has 40g of protein, all from plants. If you chose to do all hemp seeds instead of mixing with cashews, you’d be getting 50g. You can also add a few vegan chicken strips for even more protein power!
Chickpea pasta I recommend ALWAYS using chickpea or lentil pasta instead of regular pasta. The Banza brand is my absolute favorite, as it tastes just like the real thing. Available here.
Meal prepping? If meal prepping this dish, keep the sauce and pasta separated in the fridge and only heat up the pasta when it’s time to eat.
Tried this recipe?Let us know how it was!