VEGAN CREAMY ALFREDO BROCCOLI PASTA
This Vegan Creamy Alfredo Broccoli Pasta is so easy and super simple to whip up in less than 30 minutes from start to finish and it’s the perfect meal or side dish for those busy weeknights!
Servings: 4 Servings
Ingredients
- 4 tablespoons vegan butter or olive oil
- 4-5 tablespoons all-purpose flour
- 2 1/4 cups unsweetened non-dairy milk
- Optional: 2-3 tablespoons nutritional yeast can also use vegan parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
- Optional: Squeeze of lemon
- 12 oz. pasta
- 12 oz. broccoli florets about 3 cups
Instructions
- Cook your pasta according to package. Steam broccoli using your preferred method. If you like you can cook your broccoli with the pasta by adding the broccoli to the cooking pasta 3 minutes before pasta is done. (make sure you add extra water if you cook the broccoli with the pasta. Broccoli should be bright green. Set aside while you cook the alfredo sauce.
- In a medium saucepan, heat oil or vegan butter over medium heat, add the flour and whisk until smooth.
- Continue to cook for another 1 1/2 minutes. Add a little of the almond milk and mix it in, then gradually add the rest of the milk and continue to whisk until smooth.
- Add in garlic powder, onion powder, salt, pepper and squeeze of lemon.
- Turn heat to medium low and cook another 8 minutes until sauce thickens, stirring frequently. Remove from heat and add nutritional yeast or vegan parmesan.
- Adjust consistency with additional milk if needed.
- Stir until well incorporated and taste for flavor adding more salt or garlic/onion powder as needed.
- Toss together the pasta, broccoli and sauce in the pot you cooked the pasta in.
- Serve!
Notes
For a little heat, try adding a dash or two of red pepper flakes, additional vegan parmesan and some lovely cracked pepper! YUM!