Oil Free Broccoli “Cheddar” Pasta

Oil Free Broccoli "Cheddar" Pasta
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    [ID] => 8297
    [post_author] => 2
    [post_date] => 2018-02-01 10:19:13
    [post_date_gmt] => 2018-02-01 16:19:13
    [post_content] => 
    [post_title] => Oil Free Broccoli "Cheddar" Pasta
    [post_excerpt] => 
    [post_status] => publish
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    [post_name] => oil-free-broccoli-cheddar-pasta
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    [post_modified] => 2018-04-19 16:18:51
    [post_modified_gmt] => 2018-04-19 22:18:51
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    [guid] => https://llbalanced.com/?post_type=recipe&p=8297
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TOTAL TIME :45minutes
  • Optional: 1/3 cup raw cashews
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 16 ounces pasta of choice (I like Banza shells; linked below)
  • 1 medium sweet potato, peeled & diced into 1" pcs (approx 2 rounded cups)
  • 2 medium carrots, peeled & diced into 1" pcs (approx 1 cup)
  • 1/2 yellow onion, diced into 1" pieces
  • 2 cloves garlic, peeled & roughly chopped
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup nutritional yeast, plus more to taste
  • 1 cup unsweetened almond or cashew milk
  • Optional: 1 teaspoon mellow white or sweet miso paste
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1 head broccoli, chopped into 1" florets (approx 12 ounces)
  1. Add cashews to a bowl of hot tap water and soak 30 minutes - 1 hour. Fill two pots 3/4 way full of water and bring to a boil. One pot should be at least 4 quarts and the other should be at least 6 quarts. Add 1/4 teaspoon sea salt to each pot.
  2. To the smaller pot, add diced sweet potato and carrots, then bring down to a simmer. To the other pot, add pasta. Cook pasta according to package directions, MINUS 1-2 minutes, so noodles are slightly al dente. When pasta is drained and rinsed, set aside. *Note: if using Banza shells, like I did, I boiled them for 8 minutes. Now check your sweet potatoes and carrots—they should be knife-tender. Drain and rinse. Set aside.
  3. Refill your 6 quart pot 1/2 way and bring to a boil again. Add broccoli florets and allow to boil 1 minute, then drain and rinse with cold water. Set aside. To a high powered blender, add cashews, sweet potatoes, carrots, onion, garlic, mustard, nutritional yeast, nut milk, miso (if using), 1 teaspoon sea salt, lemon juice and black pepper. Blend until completely smooth and creamy. Taste for more salt and/or nutritional yeast. I personally add an extra 1/2 teaspoon sea salt.
  4. Chop broccoli florets into small 1/2” pieces (you can leave them larger, but I really love the texture of small broccoli pieces). Add broccoli, pasta, and as much “cheddar cheese” sauce as you like to the same 6 quart pot you’ve been using. Turn heat to low and cook, stirring, until pasta is warmed through. Serve! Pasta will keep for up to 5 days in the refrigerator or 2 months frozen.
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