INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 12 oz whole wheat ziti (or any pasta you like — brown rice pasta is good)
- 3-4 cups broccoli florets (1 medium head)
- 1 tablespoon vegan butter*
- 4 garlic cloves, minced
- 2 tablespoons white whole wheat (or regular whole wheat flour or all purpose gluten free flour)*
- 1/2 cup vegetarian broth*
- 1 cup unsweetened almond milk
- 1/2- 3/4 teaspoon salt
- Black pepper to taste
- 3/4 cup GO VEGGIE Vegan Grated Parmesan
- Optional: 2 tablespoons nutritional yeast
- To garnish: extra parmesan, chopped parsley, red pepper flakes, if desired
INSTRUCTIONS
- Cook the pasta and broccoli in a large pot of salted water, according to directions on the package until al dente (or just slightly undercooked). Once done, drain pasta and broccoli and set aside for a few minutes while you make the sauce.
- In the same pot, melt butter over medium heat. Once butter is melted, add garlic and flour and stir until flour has browned, about one more minutes. Whisk in broth and almond milk until smooth, bring to a boil then reduce heat to medium low and simmer for 6-8 minutes until sauce thickens up. Season with salt and pepper.
- Once mixture thickens, reduce heat to low and whisk in parmesan cheese. Taste and adjust seasonings as necessary (more salt or pepper or whatever spices you like!). Gently stir in the pasta and broccoli. Serve immediately. Makes 4 servings.
- Garnish with extra parmesan and parsley. Enjoy!
- If you’re not vegetarian, feel free to add in 1 or 2 cups of cubed or shredded cooked chicken breast!
- This post is in partnership with Go Veggie!, a brand I’ve worked with for years and support. Thanks for helping to support AK and the brands that help make this site possible.
Recipe by: Ambitious Kitchen
NUTRITIONS INFORMATION
