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.