Download Stashcook Now. Get the best meal planning app for your family.

Roasted Broccoli Almond Pasta Casserole Recipe

Roasted Broccoli Almond Pasta Casserole recipe


This is a warm, baked pasta dish with roasted broccoli and a creamy almond sauce. It's dairy-free and full of flavor. You mix pasta with the sauce and bake it until it's crispy on top. It's a cozy meal for dinner.


120 g Raw Almonds
1 large Broccoli (about 500 g)
4 Garlic Cloves
200 g Penne Pasta
480 ml Unsweetened Almond Milk
2 Tbsp Nutritional Yeast
1 Tbsp Tahini
1 Tbsp Apple Cider Vinegar
1 Tsp Garlic Powder
1 Tbsp Coconut Oil
1 Tsp Lemon Zest
2 Tbsp Almond Butter
Salt and Pepper to taste
A pinch of Red Pepper Flakes (Optional, For Topping)


Soak the almonds in boiling water for 15 minutes to soften.
Preheat the oven to 200°C (390°F). Cut the broccoli into bite-sized florets and place them in a baking dish with the unpeeled garlic cloves. Drizzle with coconut oil, sprinkle with salt and pepper, and toss to coat. Cover with foil and bake for 20 minutes, or until the broccoli is tender.
While the broccoli is roasting, cook the penne pasta according to package instructions, but stop 2 minutes before the suggested cooking time. Drain and set aside.
Drain the soaked almonds and place them in a blender. Add the roasted garlic (skins removed), almond milk, tahini, nutritional yeast, garlic powder, apple cider vinegar, lemon zest, almond butter, and a generous pinch of salt and pepper. Blend until the sauce is smooth and creamy.
In a large bowl, combine the roasted broccoli, cooked pasta, and creamy almond sauce. Mix well until everything is evenly coated with the sauce.
Transfer the mixture to a baking dish and sprinkle with red pepper flakes if desired.
Bake in the oven for 10 minutes, or until the top is golden and crispy.
Let it cool for a few minutes before serving.

© Copyright 2024 Stashbox Ltd. All rights reserved.