Creamy Pasta with Broccoli

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This creamy pasta with broccoli is the kind of comfort food that hugs your face without demanding a three hour effort. It is cozy, fast, and secretly fancy thanks to toasted pine nuts that make you sound like a chef when you tell friends about dinner.

Why This Recipe is Awesome

Seriously, what is not to love here? It is creamy without dairy, green without being preachy, and fast enough for a weeknight victory. The sauce comes together like magic from pantry staples, and the broccoli does double duty as veggie and texture queen. Plus it is pretty forgiving. Mess it up? Barely. It is idiot proof, even I did not mess it up last time.

• Gets dinner on the table quickly.
• Uses plant based ingredients that still taste indulgent.
• Looks restaurant chic with minimal effort.

Ingredients You’ll Need

• 300 g Nudeln, pick your fav shape. Penne, fusilli, whatever makes you happy.
• 500 g Brokkoli, fresh or thawed frozen florets work.
• 30 g vegane Butter, for that silky base.
• 25 g Mehl, plain all purpose.
• 200 ml ungesüßte Hafermilch oder andere Pflanzenmilch, keep it neutral.
• 150 ml Hafercuisine oder pflanzliche Sahnealternative, for extra creaminess.
• 2 TL Gemüsebrühepulver, it is tiny but mighty.
• 1 EL veganer Parmesan, or nutritional yeast if you prefer.
• 50 g Pinienkerne, toast them, they are the sexy crunch.
• Salz nach Geschmack, please do taste as you go.

Step-by-Step Instructions

1. Nudeln nach Packungsanleitung in reichlich Salzwasser garen. Keep a cup of pasta water if you are feeling fancy.
2. Pinienkerne in einer Pfanne ohne Fett rösten, bis sie goldbraun sind. Herausnehmen und beiseitestellen. Watch them like a hawk. They burn faster than you think.
3. Brokkoli waschen, in kleine Röschen schneiden und ca. 10 Minuten in leicht gesalzenem Wasser kochen, bis er weich ist. Don’t overcook or it turns mushy.
4. In einem Topf die vegane Butter schmelzen lassen, Mehl einrühren und kurz anschwitzen. Unter ständigem Rühren Hafermilch und Hafercuisine hinzufügen. Whisk so lumps do not happen.
5. Mit Gemüsebrühepulver, Salz und veganem Parmesan würzen und aufkochen lassen, bis die Sauce cremig eindickt. Lower the heat and taste. Adjust salt.
6. Den gekochten Brokkoli grob zerdrücken, ein paar Röschen für die Deko beiseitelegen. Restlichen Brokkoli unter die Sauce mischen. A little mash gives body.
7. Nudeln in die Sauce geben, gut vermengen und auf Tellern anrichten. Mit den gerösteten Pinienkernen und den Brokkoli-Röschen garnieren. Serve immediately and watch people take photos.

Common Mistakes to Avoid

• Thinking you can ignore the salt in the pasta water. That is the easiest flavor hack. Do not skip it.
• Letting the pine nuts out of your sight. They go from gold to burnt in seconds. Seriously, set a timer if you must.
• Skimping on the Hafercuisine or other cream alternative. Thin sauce equals sad pasta. Be generous.
• Overcooking the broccoli until it is a green puree. Texture matters. Leave some bite.
• Not tasting as you go. This is the slow boring road to bland dinner. Taste and fix.

Alternatives & Substitutions

• No pine nuts? Use chopped walnuts or almonds. They will add crunch and save your wallet.
• No Hafermilch or Hafercuisine? Any unsweetened plant milk and a splash of coconut cream or another plant based cream will work. Taste and adjust salt.
• Want more protein? Stir in chickpeas or cooked tofu cubes. They soak up the sauce like little flavor sponges.
• Out of vegan butter? Use olive oil. It will change the flavor slightly but still be delicious. IMO olive oil gives a more Mediterranean vibe.
• Hate broccoli? Swap it for cauliflower or broccolini for a similar texture. Both play nicely with creamy sauces.

FAQ (Frequently Asked Questions)

Q What if I only have frozen broccoli Do I need to thaw it first
A Nope. Toss frozen florets straight into boiling water. They might release more water into the sauce so cook a tad longer or drain well. Works fine.

Q Can I use margarine instead of butter Well technically yes but why hurt your soul like that
A Margarine will do the job. For best flavor pick a plant based butter that tastes like something you would want to eat plain on toast.

Q Do I have to toast the pine nuts Do they really make a difference
A Yes please toast them. They go from cardboard to nutty in one minute. Toasting adds flavor and crunch and makes the dish feel special.

Q How can I make the sauce thicker or thinner
A For thicker sauce add a tiny bit more flour mixed into melted butter and cook briefly before adding milk. For thinner sauce add a splash of reserved pasta water or more plant milk. Adjust gradually and taste.

Q Is this dish freezer friendly
A The sauce gets a bit grainy after freezing but it is still fine for a quick dinner. Reheat gently and whisk in a splash of plant milk to smooth it out.

Q Can I add lemon for brightness Should I
A Yes you should. A squeeze of lemon just before serving wakes everything up. Add a little at a time and taste so it does not overpower.

Q Can kids eat this even if they are picky
A Probably yes. The creamy sauce hides the veggies nicely. Try chopping broccoli smaller if picky eaters are in the house.

Final Thoughts

You made it. So what did you learn Today you learned that creamy, plant based comfort food is not a unicorn. It exists and it is delicious. This pasta is great for weeknights, for guests, or for pretending you planned a fancy dinner. Serve hot and be proud.

Now go impress someone or yourself with your new culinary skills. You earned it. Keep a few pine nuts in the pantry for emergencies.

Conclusion

For more broccolified inspiration check out this tasty version on Cremige Brokkoli Pasta – Veganer Foodblog aus Hamburg. If you like the one pot vibe you might enjoy the tips on Cremige One Pot Nudeln mit Brokkoli und Parmesan – Meinestube. And for another simple take with step by step photos see Brokkoli Pasta – super cremig & einfach! – Shibas Kitchen.

Creamy Pasta with Broccoli

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A cozy, quick, and indulgent vegan pasta dish with creamy sauce and toasted pine nuts.

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Ingredients

Scale 1x2x3x

• 300 g pasta (penne, fusilli, etc.)
• 500 g broccoli, fresh or thawed frozen florets
• 30 g vegan butter
• 25 g all-purpose flour
• 200 ml unsweetened plant milk
• 150 ml plant-based cream alternative
• 2 tsp vegetable broth powder
• 1 tbsp vegan parmesan or nutritional yeast
• 50 g toasted pine nuts
• Salt to taste

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Instructions

1. Cook pasta according to package instructions in salted water, reserving a cup of pasta water.
2. Toast pine nuts in a pan until golden brown. Remove and set aside.
3. Wash and chop broccoli into small florets, then cook in salted water for about 10 minutes until tender.
4. Melt vegan butter in a pot, stir in flour, and cook briefly. Add plant milk and cream while whisking to avoid lumps.
5. Season with vegetable broth powder, salt, and vegan parmesan, simmer until sauce thickens. Adjust salt to taste.
6. Mash some broccoli and mix it into the sauce, reserving a few florets for garnish.
7. Add cooked pasta to the sauce, mix well, and plate. Garnish with toasted pine nuts and reserved broccoli florets. Serve immediately.

Notes

This dish is forgiving; you can adjust ingredients based on what you have on hand. Enjoy with a squeeze of lemon for brightness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Boiling and Simmering
• Cuisine: Vegan Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 0mg

Keywords: creamy pasta, vegan pasta, quick dinner, broccoli recipe, easy pasta