About
This Creamy Vegan Broccoli Pasta is coated in a sauce that’s so luscious, you wouldn’t even know it’s entirely dairy-free! The sauce is a tangy blend of white beans, lemon juice, and nutritional yeast. It pairs perfectly with the al dente penne pasta! Creamy Vegan Broccoli Pasta is a delicious meal with a rich homemade sauce you’ll be proud of, whether you eat meat or not!
Ingredients
- 1 1/2 cups white beans, cooked, drained, and rinsed
- 1/4 cup vegetable broth, plus more as needed
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 cup nutritional yeast
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
- 2 1/2 cups penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 5 cups broccoli florets, leaves and stems, stems chopped and separated from the leaves
- 1/4 cup pine nuts, optional, toasted
- lemon wedges, optional, for serving
Directions
Step 1 -In a blender, combine the white beans, broth, lemon juice, 2 tablespoons of the olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set the sauce aside.
Step 2 -Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente.
Step 3 -Drain the pasta and set it aside.
Step 4 -Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
Step 5 -Add the onion and sauté until soft, about 5 minutes.
Step 6 -Stir in the chopped broccoli stems and cook until tender, about 3-5 minutes.
Step 7 -Add the broccoli florets and leaves and a splash of water.
Step 8 -Cover the skillet and turn off the heat.
Step 9 -Allow the broccoli to steam until tender but still bright green, about 2-3 minutes. Add the pasta to the broccoli.
Step 10 -Stir in 3/4 of the sauce, adding more broth if the sauce is too dry.
Step 11 -Season to taste.
Step 12 -Portion the pasta into bowls and divide the remaining sauce onto each bowl.
Step 13 -Top with the pine nuts and serve with the lemon wedges on the side.
