Vegan | Vegetarian

500g pasta

2 broccoli

Sauce

2 cloves of garlic, chopped

115 g cashew nuts, raw or 4-5 tbsp. tahini

150 g white beans

300 ml water

1⁄4 tsp white pepper

4 tbsp. yeast flakes

3 tbsp. lemon juice

1 tsp sea salt

1 tsp onion powder

For garnish

2 tbsp. chopped parsley (optional)

Freshly ground black pepper (optional)

Start by soaking the cashews in hot water. In the meantime, put a large pot for the pasta and broccoli on the stove and boil a lot of water in it

Now cook the pasta until al dente. Add the broccoli about 3-4 minutes before the pasta is ready.

Prepare the cream sauce while the pasta is cooking. Drain white beans and rinse briefly. Place all ingredients such as soaked cashews for creamy vegan pasta sauce in a blender and puree until creamy and smooth.

Season the sauce with salt and pepper.

Drain the cooked pasta and broccoli and add back to the pot. Now add the sauce and stir well so that the pasta is coated with sauce. Season to your own taste.

Note: You'll get an even more intense flavor for your creamy alfredo sauce if you roast the minced garlic first and add it to the sauce.

Energy 383 kcal | Protein 11 g | Carbohydrates 46 g | Fibre 3 g | Fat 0 g