Q1: What is the absolute, number one secret to a creamy pasta sauce without any dairy?

The secret is the brilliant hack of using a nut butter , like the cashew butter in this recipe! When it is whisked together with a liquid like a nut milk or a broth, it creates an unbelievably rich, creamy, and velvety sauce that is packed with healthy fats and is completely dairy-free.

Q2: Can I make this casserole ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.

Q3: Can I make this recipe completely vegan?

Yes, absolutely! This recipe is incredibly easy to make vegan. Simply omit the chicken (or substitute it with about 1 1/2 cups of your favorite plant-based protein, like chickpeas or white beans), use vegetable broth , and use your favorite brand of high-quality, dairy-free, shredded cheese substitute.

Q4: What is the best way to reheat a pasta casserole?

The best way to reheat a casserole and keep it from drying out is to place it in an oven-safe dish, add a splash of milk or broth , cover it tightly with foil , and warm it in a 350°F oven for about 20-25 minutes, until it is hot all the way through.

Q5: Can I use a different kind of nut butter for the sauce?

You can, but cashew butter is the highly recommended choice because it has a very mild, creamy, and slightly sweet flavor that creates a fantastic, neutral cream sauce. An unsweetened, creamy almond butter would be the next best choice, but it will have a more pronounced "almond" flavor.

Chicken and Broccoli Pasta Bake (A Healthy Casserole!)

A healthy and creamy chicken and broccoli pasta casserole that features a unique, dairy-free sauce. The recipe starts by roasting fresh broccoli florets to bring out their flavor. A creamy sauce is then made by whisking together cashew butter, cashew milk, and almond flour for thickness, seasoned with paprika and garlic powder. The roasted broccoli is tossed in a 9×13-inch dish with cooked whole wheat pasta, pre-cooked cubed chicken, the cashew sauce, and cheese. The casserole is then topped with more cheese and baked until hot and bubbly.

Author: Evelyn

Ingredients

For the Casserole:
8 ounces whole wheat rotini pasta
3-4 cups broccoli florets
2 Tablespoons avocado oil
3 cups cooked chicken, cubed
2 cups shredded cheese (regular or vegan), divided
For the Cashew Sauce:
1/2 cup creamy cashew butter
3/4 cup unsweetened plain cashew milk (or almond milk)
1 cup chicken or vegetable broth
1/4 cup almond flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Salt and pepper to taste

Instructions

Preheat the oven to 400°F.
Bring a large pot of salted water to a boil to cook the pasta.
Place the broccoli florets in a 9×13-inch casserole dish, drizzle with avocado oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 15 minutes.
While the broccoli is roasting, cook the pasta according to the package directions until al dente. Drain and set aside.
In a medium bowl, whisk together all the cashew sauce ingredients (cashew butter, cashew milk, broth, almond flour, and seasonings) until smooth.
When the broccoli is done roasting, add the cooked pasta, the pre-cooked chicken, 1 cup of the shredded cheese, and the prepared cashew sauce directly to the casserole dish.
Mix everything together inside the dish until well combined.
Top the casserole with the remaining 1 cup of shredded cheese.
Place the casserole dish back in the oven and bake for another 10-15 minutes, until the cheese is melted and the casserole is bubbly.
Let it cool for a few minutes before serving.

Notes

This is a healthy, one-dish meal that can easily be made dairy-free or vegan by using vegetable broth and vegan cheese.
The creamy sauce is made from a cashew butter base, which is a great dairy-free alternative to traditional cream sauces.
Roasting the broccoli before adding it to the casserole is a key step that gives it a delicious, nutty flavor.
Using pre-cooked chicken and pasta makes the assembly of this casserole very quick.

Find it online: https://cookupjoy.com/chicken-and-broccoli-pasta-bake/