This dairy-free Creamy Pasta and Broccoli Bake is a great recipe to batch cook on the weekend to have ready to pop in the oven when it’s time for dinner. Plus, it serves a crowd – great lunch leftovers for the rest of the week! I use cashews for the silky delicious sauce in this pasta and broccoli bake. I layer it with a homemade vegan parm cheese that has more cashews – nut protein! My family prefers penne but use whatever tubular pasta makes your family say, “Yum!”.
Creamy Pasta & Broccoli Bake
- 16 ounces penne or other tubular style pasta
- 5 cups broccoli florets about 12 ounces
For the cream sauce:
- 2 cups cashews soaked for 2 hours or overnight and drained, if not using a high powered blender
- 2 cups vegetable broth
- 3 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ¼ cup nutritional yeast
- ¼ cup lemon juice about 1 lemon
For the vegan Parmesan cheese:
- 1 cup of cashews
- ¼ nutritional yeast
- 2 small garlic cloves
- 1 teaspoon salt
Preheat oven to 350 degrees.
Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
While the pasta cooks, make the sauce and Parmesan. For the cream sauce, combine all of the ingredients in a high-speed blender and mix until smooth. For the cheese, combine all of the ingredients in a food processor and pulse until it resembles crumbs.
Drain the pasta and combine with half of the sauce and all of the broccoli florets.
Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork.