Vegan Alfredo with Broccoli

• Vegan

• Produce

  • 4 cups Broccoli florets
  • 1 head Cauliflower
  • 4 cloves Garlic

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1 (12 oz box Pasta, whole wheat

• Baking & Spices

  • 1/2 tbsp Italian seasonings
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

Found on showmetheyummy.com

Description

Directions

• Preheat oven to 450°F and line a large, rimmed baking sheet with a silicone mat.
• On the baking sheet, combine broccoli, 1/2 tablespoon olive oil, Italian seasoning, and a pinch of salt, and toss to combine. Spread the broccoli in a single layer.
• Roast broccoli, stirring halfway through, for 15 minutes or until broccoli is crisp-tender and beginning to lightly brown.
• Remove from oven and set aside.
• Heat a large saute pan over medium heat.
• Once hot, add in 1 tablespoon olive oil and garlic and saute for 30 seconds.
• Slowly whisk in almond milk, vegetable broth, and lemon juice and bring it to a simmer.
• Once simmering, add in chopped cauliflower and season with salt and pepper.
• Simmer the cauliflower for about 7-10 minutes, or until the cauliflower is soft.
• Remove from the heat and carefully pour the mixture into your high powdered blender.
• Blend until smooth. Season with salt and pepper.
• Cook according to package directions.
• Drain.
• In the pan you cooked your cauliflower (or pasta) in, pour in pasta, roasted broccoli and half the sauce. Add more sauce if you like.*
• Season again, if necessary, and serve immediately!