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Rigatoni Alfredo With Green Veggies recipe served in a bowl.

Rigatoni Alfredo With Green Veggies

This pasta is creamy while at the same time surprisingly healthy, thanks to all the lovely vegetables.
4.58 from 7 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Creamy, Dairy-Free, Easy, Pasta, Recipe, Vegan
Calories: 765kcal
Author: Alex
Servings: 4 people

Ingredients
 

Sauce:

Optional:

  • 1 tbsp white miso paste

Plus:

  • 1 small head broccoli or ~ 2 cups frozen broccoli florets
  • 1/2 cup peas frozen
  • 1 cup frozen spinach chopped, or 2 cups fresh
  • 1 lbs pasta of choice, makes 4 servings

Top with:

  • Fresh basil
  • Freshly ground black pepper

Instructions

  • If you’re using canned or previously cooked beans, rinse them well and add them to a blender with the remaining sauce ingredients. Quick soak cashews with hot water for about 15 prior to blending.
  • Cook pasta of choice according to package directions and add broccoli florets to the pot a few minutes before pasta is al dente. At the very end add peas and spinach.
  • Drain and make sure to reserve 1 to 2 cups of pasta water for the sauce. For a thinner sauce use up to 2 cups, for a thicker sauce use less water.
  • Mix together hot pasta, broccoli, peas, spinach with the creamy sauce, top with some fresh basil and enjoy!

Notes

*I like using creamy oat or soy milk

Nutrition

Nutrition Facts
Rigatoni Alfredo With Green Veggies
Amount Per Serving
Calories 765 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 295mg13%
Potassium 2223mg64%
Carbohydrates 127g42%
Fiber 30g125%
Sugar 8g9%
Protein 47g94%
Vitamin A 6064IU121%
Vitamin C 125mg152%
Calcium 300mg30%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.

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