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Strawberry Pasta with Roasted Broccoli (DF, options to make GF, V)

How did I not know about strawberry pasta sauce??? It's going to be a new obsession.

Serves: 4 | Time: 30 min (longer if you make pasta from scratch)

Strawberry Pasta with Roasted Broccoli (DF, options to make GF, V)


4 servings GF linguine (if you're not Gluten-free, you can use this recipe with a linguine attachment and replace eggs with aquafaba to keep vegan)

EVO for cooking


1/2 #cashews (quick soaked for 10-15 min in just boiled water)

Zest of 1 lemon (I used 2 tbsp of Penzey's lemon peel)

4 tbsp nutritional yeast

1/4 tsp garlic powder

1/4 tsp onion powder

4 tbsp plant milk (I used oat milk)

2 tsp white wine vinegar

S&P, to taste


1 lg head of broccoli cut into florets




Quick soak your cashews, then turn to the broccoli Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 15 to 22 minutes or until browned around the edges.

While the broccoli roasts, boil your pasta and blend all of the sauce ingredients together. When the pasta is fully cooked, heat a large rimmed pan with some EVO. Put pasta into pan and cover with the strawberry sauce, just so that the sauce warms through.

Plate your sauce covered pasta into bowls and layer broccoli on top. Sprinkle with S&P if you'd like and enjoy!

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