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