An easy, creamy vegan broccoli pasta dish that you can have ready to serve in just 30-minutes! (And you can use gluten-free pasta to make it gluten-free!) This is a great dish to add to your list of easy vegan weeknight recipes to make when you're in a hurry.
1(16 oz / 454 g) boxfarfalle pasta(gluten-free, if needed)
fresh parsley
Instructions
Heat 2 tablespoons (30ml) of the olive oil in a large pot over medium-high heat. Add the garlic and shallots. Cook for 2 to 3 minutes. Add the broccoli, salt and red pepper flakes. Cook for 4 to 5 minutes until the broccoli begins to soften.
Add the cornstarch and the remaining 1 tablespoon (15 ml) of the olive oil. Cook, stirring continuously for 1 minute. Add the vegetable broth and almond milk. Stir to combine.
Add the pasta and bring the mixture to a boil. Cover, then reduce the heat and simmer for 12 to 15 minutes, until the pasta is cooked and the sauce has thickened.
Serve with parsley and additional red pepper flakes, if desired.
Notes
Please read all of the helpful info and FAQ above to ensure recipe success.
Almond milk is preferred for this recipe, but any unsweetened plant based milk that you prefer will work well such as cashew milk, soy milk, or rice milk, just make sure that whatever type you use is unsweetened.
Half of a small yellow onion, finely diced, can be used in place of the shallots.
Nutrition info is based on the recipe made as written and is based on 1 of 4 servings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.