GF Vegan Creamy Broccoli Pasta

GF Vegan Creamy Broccoli Pasta

GF Vegan Creamy Broccoli Pasta

 35 minutes

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Details

Serving Size: 4
Gluten-Free: True
Dairy-Free: True
Vegan: True
Vegetarian: True
Weight Watchers: 17 Points

Cuisine

side dish
lunch
main course
main dish
dinner

Comments

Ingredients

13.5 oz full-fat coconut milk canned
1 cup water
1/3 cup nutritional yeast (non-fortified)
2 Tbsp plant-based buttery spread
4 tsp potato starch
1/2 cup cold water
1 tsp dried parsley
sea salt to taste
white pepper to taste
3 cups gluten-free fusilli
2 heads of broccoli (florets only) rinsed and chopped

Instructions

Make the sauce

Add the coconut milk, 1 cup of water, nutritional yeast and plant-based buttery spread to a medium saucepan and bring to a boil. Then, reduce the heat to medium-low and simmer for 6-7 minutes.Meanwhile, create a slurry by whisking together the potato starch and 1/2 cup of cold water in a small bowl.Slowly add the potato starch slurry to the simmering mixture in the saucepan on the stovetop.

Whisk them together, and then let the sauce thicken over medium-low heat for another 3-4 minutes, stirring often.Once the sauce has reached the desired thickness, then remove it from the heat and stir in the dried parsley. Season to taste with salt and white pepper. Cover and set aside.Follow package instructions for cooking your pasta noodles until they are al dente.While the pasta is boiling, place the chopped broccoli in a steamer basket.

Add an inch of water to a large pot.

Place the filled basket inside the pot and bring to a boil on the stove.Reduce heat to medium, and steam the broccoli covered for ~5 minutes, or until just tender. Then, remove the pot from heat and uncover.To serve, divide the pasta noodles between 4 bowls. Top each with 1/4 of the steamed broccoli and 1/4 of the warm sauce. Enjoy!

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