Cheesy Broccoli Pasta with Turkey Bacon: A Cozy Comfort Dish
This Cheesy Broccoli Pasta is a comforting dish made with vegan cheddar, broccoli, and a delicious garlic breadcrumb topping.
Equipment
- pan
- Whisk
- pot
- small pan
Ingredients
Sauce Ingredients
- 4 tablespoon vegan butter
- 4 tablespoon plain flour
- 500 ml unsweetened plant milk oat, soya, almond
- 125 ml vegetable stock
- 350 g vegan mature cheddar cheese preferably Violife brand
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika/cayenne powder
- 0.5 teaspoon salt
- 500 g pasta of choice
- 1 large head broccoli
Garlic Breadcrumbs
- 1 heaped tbsp garlic butter
- 60 g breadcrumbs
Instructions
Cooking Instructions
- Start by making the sauce. Heat vegan butter in a pan on low heat. Once melted, add the flour and combine until a roux is formed.
- Slowly add milk and stock and whisk until it turns into a white sauce. Add grated vegan cheese, mustard, onion, garlic, spice and salt and mix. Cook on low until all melted.
- Cook pasta in salted water according to packet instructions. Chop broccoli florets into bite-sized pieces and add to pasta in the last few minutes.
- Heat vegan garlic butter in a small pan on medium heat. Once melted, add panko breadcrumbs and cook until golden, tossing to toast evenly.
- Drain both pasta and broccoli and add both to the sauce. If the sauce is a little too thick, you can add some of the pasta water.
- Serve pasta and top with the breadcrumbs and black pepper! Best served straightaway.
Notes
I used a mini rigatoni pasta shape. It works best with pasta shapes that encase the sauce. For reheating, use stove with a bit of water to loosen the sauce, microwaving can dry it out.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 80gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 3mg
Tried this recipe?Let us know how it was!