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