Delicious Plant-Based Broccoli Pasta Shells with Creamy Sauce 🧀
Ingredients:
12 oz (340g) Medium Pasta Shells
1 large head Broccoli, cut into small florets (about 4 cups / 400g)
For the Creamy Sauce:
1 tablespoon (15g) Vegan Butter or Olive Oil
1 small Onion, finely chopped
2 cloves Garlic, minced
3 tablespoons (25g) All-Purpose Flour
2.5 cups (600ml) Unsweetened Plant-Based Milk (Cashew, Soy, or Oat recommended)
1/2 cup (60g) Nutritional Yeast
1 teaspoon Dijon Mustard (optional)
Salt and Black Pepper to taste
Pinch of Nutmeg (optional)
Directions:
1. Cook Pasta and Broccoli: Cook pasta shells according to package directions. In the last 3-4 minutes of cooking time, add the broccoli florets to the pasta water to blanch them. Drain the pasta and broccoli together well and return them to the pot (off the heat).
2. Make Sauce Base: While pasta cooks, melt vegan butter or heat oil in a saucepan over medium heat. Add chopped onion and cook until softened (5-7 minutes). Add minced garlic and cook for 1 minute more.
3. Create Roux and Thicken: Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the plant-based milk until smooth. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
4. Add Flavor: Remove the sauce from heat. Stir in the nutritional yeast, Dijon mustard (if using), salt, pepper, and optional nutmeg until the sauce is smooth and creamy. Taste and adjust seasoning as needed.
5. Combine and Serve: Pour the creamy vegan cheese sauce over the cooked pasta shells and broccoli in the pot. Stir gently until everything is well coated. Serve immediately.
Recipe Information:
Preparation Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories per Serving: Approx. 450-550 | Number of Servings: 4
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