Vegan Pistachio Pasta Sauce with Broccoli
Vegan Pistachio Broccoli Pasta is a tasty dish flavored with shallots, garlic, and pistachios. The Vegan Pistachio Pasta Sauce is light, with a rich nutty flavor. Ready in 30 minutes!
Ingredients
- 8 Ounces Pasta of Choice I used a bean-based rigatoni
- 3 Large Shallots sliced
- 6 Cloves Garlic minced
- 1 Cup Non-Dairy Milk
- 3 Tablespoons Lemon Juice
- 1 Teaspoon Cornstarch
- ½ Cup Chopped Roasted Salted Pistachios
- 2 Heads Broccoli sliced into small florets
- ¼ Cup Whole Roasted Salted Pistachios for garnish
- Salt & Pepper to taste
Instructions
- Cook the pasta according to the package instructions, until al dente. Drain and rinse well.
- In a skillet large enough to hold the cooked pasta, sauté the shallots for 5 minutes, until soft. Add the garlic and cook 30 seconds.
- Add the non-dairy milk, lemon juice, cornstarch, and pistachios. Bring to a simmer and let cook 2-3 minutes until the sauce thickens.
- Add the broccoli, if using. Cover and cook until the broccoli is bright green and just tender, 3-5 minutes.
- Turn off the heat and toss in the pasta. Season with salt and pepper to taste.
- Serve with a garnish of whole pistachios. Enjoy!
Nutrition
Calories: 455kcal | Carbohydrates: 64g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 254mg | Potassium: 1289mg | Fiber: 19g | Sugar: 14g | Vitamin A: 1991IU | Vitamin C: 280mg | Calcium: 298mg | Iron: 9mg