Cheesy Broccoli Pasta


This recipe is only of my new favourites! If you don’t like broccoli you can sub it for kale, spinach, asparagus, zucchini, or whatever other vegetables you like.

2 cups almond milk (can also use soy milk or other non dairy milk of choice)
1 tbsp flour, whisked into the almond milk
2-3 tbsp nutritional yeast
1/4 tsp garlic powder
1/2 tsp smoked paprika (optional but so good!)
salt and pepper to taste
1/3 cup vegan cheese (optional but delicious)

1 1/2 cups (dry) pasta of choice, I used rigatoni
2 cups chopped broccoli or other vegetable that you like

Cook your pasta according to the package directions. Drain and set aside. Add all sauce ingredients to a pot and cook for 5-10 minutes on medium heat, stirring often, until it thickens. Add more flour if you need to. Steam the broccoli in a frying pan until it is bright green but still a bit crisp. Add your cooked pasta to the pan, along with the sauce. Cook for a few minutes until everything is coated in the sauce and it has thickened slightly.

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