Easy Vegan Pasta Recipe

Beginner friendly Vegan Creamy Broccoli Pasta under 30 minutes!

Are you craving for some creamy pasta, but don’t want to include dairy? Chef Julie from The Simple Veganista has a recipe for you that is completely plant-based, yet still is able to satisfy your cravings! Try out this Creamy Broccoli Pasta with non-dairy cream sauce that is as good as it sounds!

Ingredients for cream sauce:

• 4 tbsp olive oil

• 6 tbsp flour

• 2 1/2 cups unsweetened cashew milk (or your favorite plant milk, e.g. almond milk)

• 1 1/2 tsp garlic powder

• 1 1/2 tsp onion powder

• Salt

• Black pepper

Ingredients for pasta:

• 450g plant-based dried pasta

• 450g broccoli, chopped (about 4 cups)

Ingredients for more cheesy flavor:

• 2 – 4 tbsp nutritional yeast (optional)

Pasta and Broccoli:

1. In boiling water, put in your pasta and broccoli.

2. Strain your pasta 3 minutes before the packaging instructions (usually 7-8 minutes)

3. Leave the broccoli in for few minutes longer for softer texture, or if you want them crunchier, take them out with the pasta.

Cream Sauce:

1. Heat olive oil in a medium pan over medium heat.

2. Add flour and whisk until smooth; cook for 1.5 minutes.

3. Gradually add plant-based milk, whisking continuously until smooth.

4. Add garlic powder, onion powder, and salt. Taste to make sure it is not over or under-seasoned.

5. Reduce heat to medium-low, cook for 8 minutes, stirring frequently, until sauce has thickened.

6. Remove from heat.

For a cheesy flavor:

1. Moments after removing from heat, add nutritional yeast to give a nice, cheesy flavor.

Serving:

1. Pour the pasta and broccoli into the cream sauce

2. This recipe serves 4 to 6.

Notes from the Chef:

1. Add the nutritional yeast last for maximum nutrients and flavor.

2. If too thick, add a bit more plant milk.

3. If too thin, add a teaspoon of flour and cook on medium-low until thickened.