Can this recipe be made gluten-free?

Yes, you can easily make this Creamy Pasta with Broccoli gluten-free by using gluten-free pasta such as rice or quinoa pasta. Always check ingredient labels to ensure other products like flour and broth are gluten-free before using them.

How can I store leftovers?

Leftover Creamy Pasta with Broccoli can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.

What can I use instead of vegan Parmesan?

If you don’t have vegan Parmesan on hand, you can substitute it with nutritional yeast for a cheesy flavor. You can also use a cashew-based cheese or omit it altogether for a lighter version.

Can I add protein to this dish?

Absolutely! You can incorporate protein sources such as chickpeas, lentils, or grilled tofu into the dish. They blend well with the creamy sauce and broccoli while providing a hearty boost.

Is this recipe suitable for meal prep?

Yes, Creamy Pasta with Broccoli is excellent for meal prep. It holds up well in the fridge, and you can easily prepare it in bulk to enjoy throughout the week. Just remember to adjust the moisture upon reheating as pasta can absorb some of the sauce.

Creamy Pasta with Broccoli: 30-Minute Vegan Comfort Food

Ingredients

Scale

300 g Pasta
500 g Broccoli
30 g Vegan Butter
25 g Flour
200 ml Unsweetened Oat Milk
150 ml Oat Cuisine
2 tsp Vegetable Broth Powder
1 tbsp Vegan Parmesan
50 g Pine Nuts
Salt to taste

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Instructions

Cook the Pasta in boiling salted water until al dente.
Wash and chop the Broccoli into small florets and boil for about 10 minutes until tender, then drain.
Melt Vegan Butter in a pot over medium heat, add Flour to create a roux, and gradually stir in Oat Milk and Oat Cuisine. Add Vegetable Broth Powder, salt, and Vegan Parmesan, letting the sauce thicken.
Combine the Broccoli into the sauce and mix in the drained Pasta, allowing it to absorb the sauce.

Notes

Customize with gluten-free pasta or nut-free options by substituting pine nuts with sunflower seeds. Top with roasted pine nuts and serve with a fresh salad or garlic bread.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 350mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 12g
Cholesterol: 0mg