Creamy Broccoli Pasta Bake

• 12 oz (340g) pasta shells
• 2 cups broccoli florets, fresh or frozen
• 1 1/2 cups unsweetened almond milk
• 1 1/2 cups water
• 1/2 cup nutritional yeast
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup breadcrumbs
• 2 tbsp melted vegan butter
• 1/4 cup grated Parmesan-style vegan cheese

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Cook pasta according to package instructions until al dente; drain and set aside.
3. 3 In a saucepan, heat olive oil over medium heat. Sauté garlic until fragrant.
4. 4 Add almond milk, water, nutritional yeast, salt, pepper, and paprika. Simmer until slightly thickened.
5. 5 Combine pasta, broccoli, and sauce in a baking dish.
6. 6 Mix breadcrumbs with melted vegan butter and sprinkle over the top. Sprinkle vegan cheese on top.
7. 7 Bake for 25-30 minutes or until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in a dry skillet before mixing with butter.
• Feel free to add diced bell peppers or onions for added texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pairs well with a light white wine or sparkling water with lemon.

FAQ