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Whole Food Plant Based Quick Avocado Alfredo Pasta

Author: Molly Patrick of Clean Food Dirty Girl


  • 1/2 package whole wheat or gluten free spaghetti
  • 3 cups broccoli cut into bite-sized pieces


  • 1/4 cup raw cashews 35g, soaked in water for 10 minutes
  • 1 avocado
  • 1 garlic clove
  • 1 cup unsweetened non-dairy milk 235ml
  • 1/4 cup water 60ml
  • 1/4 teaspoon sea salt
  • Black pepper
  • Red pepper


  • Start the water for the pasta.
  • Place the broccoli in a small pan, cover with water and cook for 5 minutes.
  • Make the sauce by placing all the sauce ingredients into the blender, except the black pepper and red pepper flakes, and blend until smooth (make sure you drain the water from the cashews before you add the cashews to the blender).
  • Place the sauce in a pan, add some black pepper and red pepper flakes and heat over low heat.
  • When the pasta is done cooking, drain it, place a portion of pasta in a bowl. Pour some sauce over the pasta and top with broccoli.
  • Add salt and pepper to taste.