Vegan Broccoli Pasta with Almond Bacon
A cozy, dairy-free pasta featuring tender broccoli florets tossed in a silky garlic-cashew sauce and topped with smoky, crispy almond “bacon.” It’s rich, nutty, and packed with protein and fiber — a wholesome Mediterranean-inspired vegan comfort meal.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the pasta & sauce:
300g (10 oz) pasta (rigatoni, penne, or fusilli)
1 ½ cups broccoli florets
1 tbsp olive oil
3 cloves garlic, minced
½ cup raw cashews (soaked 2–4 hrs or boiled for 10 min)
1 ½ cups unsweetened plant milk (almond, oat, or soy)
2 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp Dijon mustard (optional for depth)
Salt and black pepper to taste
For the almond bacon:
½ cup sliced almonds
1 tbsp soy sauce (or tamari)
1 tsp olive oil
½ tsp smoked paprika
½ tsp maple syrup
Pinch of garlic powder (optional)
For serving:
Cracked black pepper
Lemon zest
Chopped parsley or basil
Instructions
1. Make the almond bacon
1. Preheat oven to 180°C (350°F) and line a small baking tray with parchment.
2. In a bowl, mix soy sauce, olive oil, smoked paprika, maple syrup, and garlic powder.
3. Add sliced almonds and toss to coat.
4. Spread evenly on tray and bake 7–10 minutes, stirring halfway, until golden and crispy.
(Keep an eye on them — they brown fast!)
2. Cook pasta and broccoli
1. Boil pasta according to package directions in salted water.
2. During the last 3 minutes, add broccoli florets to the same pot.
3. Drain and reserve ½ cup pasta water.
3. Make the creamy sauce
1. In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, and a pinch of salt and pepper.
2. Blend until smooth and creamy.
3. In a pan, heat olive oil and sauté garlic for 30 seconds until fragrant.
4. Pour in the cashew sauce, stirring on low heat until it thickens (about 2–3 minutes). Add a splash of pasta water if needed.
4. Combine
1. Toss the pasta and broccoli into the sauce until evenly coated.
2. Adjust seasoning to taste (salt, pepper, lemon juice).
5. Serve
Top with almond bacon, lemon zest, and fresh parsley or basil. Serve warm.
Notes & Tips
No cashews? Use soaked blanched almonds or silken tofu for a similar creamy base.
Extra veggies: Add spinach, peas, or roasted zucchini.
Cheesy flavor: Add more nutritional yeast or a sprinkle of vegan parmesan.
Storage: Keeps 3–4 days in fridge; reheat with a splash of plant milk.
Frequently asked questions FAQs
Q: Can I make this nut-free?
Yes — replace cashews with 1 cup cooked cauliflower + 2 tbsp tahini, and skip almond bacon (use coconut bacon or crispy chickpeas).
Q: Can I serve it cold as a pasta salad?
Absolutely! Chill the pasta after mixing and add a splash of lemon juice or olive oil before serving.
Q: How to make it gluten-free?
Use gluten-free pasta and tamari instead of soy sauce for the almond bacon.
Nutritional Information
Calories: 520
Protein: 17g
Carbs: 62g
Fat: 22g
Fiber: 8g