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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Vegan Walnut Cream Pasta Bowls with Bodacious Broccoli

    Vegan Walnut Cream Pasta Bowls with Bodacious Broccoli

    17
    By Alisa Fleming on May 8, 2018 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Entrees, Pasta

    Can you tell that I love broccoli? When I spotted this vegan walnut cream pasta recipe, complete with my favorite veggie, in Laura Theodore’s newest cookbook, I knew that it was going to happen in my kitchen.

    Vegan Walnut Cream Pasta Recipe with Bodacious Broccoli - a sample quick and easy dinner from the Jazzy Vegetarian's Deliciously Vegan

    The Jazzy Vegetarian’s Deliciously Vegan is a hefty, full-color collection with 175 Plant-Powered Recipes.

    Laura Theodore’s recipes always focus on ease and simplicity. She shies away from lengthy ingredient lists, doesn’t hesitate to use shortcuts when they make sense, and likes to keep things doable for almost any household. Here’s a sample of the everyday recipes that you’ll find in Jazzy Vegetarian’s Deliciously Vegan:

    • Baked Potato Tofu Scramble
    • Green Julius Smoothie
    • Golden Cashew Milk
    • Chickpea Salad Dressing
    • Tahini Nut-Cheeze
    • Four-Ingredient Apricot Bars
    • Colorful Coleslaw with a Kick
    • Farm Stand Soup
    • Zucchini Quiche Cups with Rustic Bread Crusts
    • Spicy Seitan Lasagna
    • Tortilla Pizza Pie
    • Vegan Burritos with Tofu Queso Fresca
    • Garam Masala Sweet Potato Bites
    • Divine Chocolate Mousse Cake
    • Beautiful Blueberry Tartlets

    Please note that Laura does use soy as the staple protein in her recipes, and a good smattering of nuts are used throughout the book. This isn’t a gluten-free cookbook, either, but there many gluten-free options for experienced special diet cooks. In most, it’s as easy as swapping in gluten-free pasta, like I did in the Vegan Walnut Cream Pasta Recipe that follows.

    Alisa’s Recipe Notes

    • I halved the walnut cream sauce for our small household, and I believe it covered 6 or 8 ounces of pasta. Sorry, I lost my notes on this!
    • Steamed broccoli goes over better in our household, so I steamed it in a separate pot instead of boiling. But Laura’s method should also work great!
    • I skipped the sunflower seeds and didn’t have any parsley on hand, but I did use a garnish. Laura’s picture shows what looks like a few dashes of paprika. I liked that thought, but decided to up the spice ante with a sprinkling of crushed red pepper.
    • The uniquely flavored ingredients had me curious. So I added the ingredients to the walnut cream base one at a time, and taste-tested as I went. The maple and tamari really melded well, but the blended raw Italian seasoning was just a little too strong for my tastes. In the future, I would either skip it, or saute it in a little oil and just stir it into the sauce. But you might really like the seasoning!
    • I added salt to the cream sauce, to taste, rather than to the pasta. It was easier for me to adjust and test at that stage.

    Vegan Walnut Cream Pasta Recipe with Bodacious Broccoli - a sample quick and easy dinner from the Jazzy Vegetarian's Deliciously Vegan

    Special Diet Notes: Vegan Walnut Cream Pasta

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan, plant-based, and vegetarian. In my pictures, I used a gluten-free rice and corn pasta.

    For a soy-free walnut cream pasta, you can try coconut aminos in place of the tamari. But I would reduce the maple syrup a smidgen,

    5.0 from 2 reviews
    Broccoli Pasta Bowls with Walnut Cream Sauce
     
    Print
    Prep time
    15 mins
    Cook time
    12 mins
    Total time
    27 mins
     
    This creamy tasting pasta bowl comes together in about 20 minutes and makes an enticing weeknight meal or a casual party dish. Plus, the Walnut Cream Sauce does double duty as a delicious sauce for topping grains, salads, or veggies!
    Author: Laura Theodore
    Serves: Makes 2 to 3 servings
    Ingredients
    Pasta
    • 8 ounces fusilli pasta (gluten-free, if needed)
    • 4 cups bite-sized broccoli florets
    • Sea salt, to taste
    • 1 tablespoon roasted or raw sunflower seeds, for garnish (optional)
    • Fresh chopped parsley, for garnish (optional)
    Walnut Cream Sauce
    • 1½ cups walnut halves
    • 1 cup water
    • 1 tablespoon maple syrup
    • 2 teaspoons tamari (gluten-free, if needed)
    • 2 teaspoons Italian seasoning blend
    • 1 medium clove garlic, chopped
    • Several grinds of freshly ground black pepper, plus more to taste
    Instructions
    1. Bring a large pot of salted water to boil over medium-high heat. Stir in the fusilli. Decrease the heat to medium-low and cook, stirring occasionally, for 8 minutes. Add the broccoli florets, stir and cook for 3 to 4 minutes, or until the fusilli and broccoli are both cooked al dente.
    2. While the fusilli and broccoli cook, put all of the Walnut Cream Sauce ingredients into a blender and process until very smooth and creamy. Taste and add more pepper, if desired.
    3. Drain the fusilli and broccoli and transfer them to a large bowl. Stir in 1 to 1½ cups of the Walnut Cream Sauce. Gently combine, adding more walnut sauce, as needed, to thoroughly coat the fusilli. Season with sea salt, to taste.
    4. Garnish with optional sunflower seeds and parsley, if desired. Spoon into pasta bowls and serve immediately, with extra walnut sauce offered on the side.
    3.5.3229

    Key Pantry Supplies: Vegan Walnut Cream Pasta


    Cookbooks by the Jazzy Vegetarian, Laura Theodore


    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    17 Comments

    1. 1001battle on May 28, 2020 12:42 am

      My wife and I love this recipe. I’m planning on making pasta again today Thank you!

      Reply
      • Alisa Fleming on May 28, 2020 10:33 am

        I’m so glad! Thank you for your feedback.

        Reply
    2. Aimee on January 23, 2019 9:11 am

      Is there something we could replace with the tamari if we have a soy allergy??

      Reply
      • Alisa Fleming on January 23, 2019 10:30 am

        Have you used coconut aminos before Aimee? -? https://amzn.to/2S1clXQ
        They’re a good soy sauce sub, but I would only add the maple syrup to taste since aminos are sweeter than soy sauce.

        Reply
    3. Amanda on May 10, 2018 4:25 am

      I have all the ingredients! I’ll give this a try. It sounds delish!

      Reply
      • Alisa Fleming on May 10, 2018 6:58 am

        I hope you get the chance to and enjoy it!

        Reply
    4. Leslie on May 10, 2018 3:55 am

      I’m diggin’ the title of this recipe! I love bodacious broccoli!

      Reply
      • Alisa Fleming on May 10, 2018 6:59 am

        Yeah, broccoli makes every dish in my opinion – except dessert 🙂

        Reply
    5. Jules Shepard on May 9, 2018 10:46 am

      This looks so healthy and delicious!

      Reply
    6. Andrea on May 9, 2018 5:49 am

      love the addition of walnuts in here. i bet it adds a nice nuttiness to it and also the texture. so tasty.

      Reply
      • Alisa Fleming on May 10, 2018 7:01 am

        It’s actually surprisingly creamy – so a lot like any other smooth nut sauce in consistency. But the walnuts have a definite flavor influence.

        Reply
    7. Sarah on May 8, 2018 6:46 pm

      This looks so creamy and delicious! I don’t think I’ve ever had a savory walnut craem and now I can’t wait to try it!

      Reply
      • Alisa Fleming on May 10, 2018 7:01 am

        I think it’s right up your alley Sarah!

        Reply
    8. Kelly on May 8, 2018 6:10 pm

      I’m totally down with that walnut cream sauce, and I always have broccoli in the house, so this needs to happen soon. I may stop with the sauce over broccoli as a great side!

      Reply
      • Alisa Fleming on May 10, 2018 7:02 am

        Yes, I think it would be delicious over a big pile of veggies!

        Reply
    9. Sharon @ What the Fork Food Blog on May 8, 2018 5:36 pm

      I love broccoli as well and this is a great version to change things up with our pasta meals during the week!

      Reply
    10. jenna urben on May 8, 2018 2:07 pm

      I need to check this cookbook out, all those recipes sound amazing!! I’m definitely going to try this 🙂

      Reply

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