Creamy Roasted Garlic, Broccoli and Leek Pasta

Cashews are magical. I can’t believe I lived so long not knowing this.

I first fell in cashew love a few months ago when I made pumpkin alfredo linguine – dairy free, vegan, and totally creamy and dreamy. In that post I talk about how Ryan loves cream sauces, and always wants to make fully-loaded vegetable and cream pasta at home.





Since Ryan isn’t as much of a pumpkin fan as I am, I made the linguine when he was hunting in WI, meaning he didn’t get to experience those magic little cashews in the sauce. So, for date night last week, I decided to make a dairy-free cream pasta geared towards him with roasted errything: garlic, leeks, and broccoli.





Roasting garlic makes the cloves rich, buttery and milder in taste (which is why there are SO MANY CLOVES used in this recipe), while the leeks become slightly sweeter, and the broccoli gets nutty with just a light crispiness on the outside florets. The roasted garlic gets blended into the sauce with the soaked cashews, vegetable broth, apple cider vinegar, and salt, while the broccoli and leeks are tossed with the pasta.

The apple cider vinegar adds a depth of flavor to the sauce that really makes it mimic the standard dairy-laden cream sauces, so don’t leave it out! If you’re wary of the amount of garlic here, feel free to start with just a couple cloves in the sauce, and increase to your liking. Any roasted cloves you don’t use may be stored in an airtight container in the fridge.

Ryan and I like garlic, so we I was heavy-handed with the cloves. Bring it on, baby.



As I’ve mentioned before, I’m not someone who worries about fat intake, but I do like getting fat from cashews. Not only are they super tasty and versatile, but there are some studies that show cashews can help improve mood and ease anxiety. Rock on, little nuts!

Ryan devoured this vegan version of one of his favorite meals, cause what’s not to love? Flavorful, texture-packed creamy pasta glory.