Creamy Broccoli and Pasta

By Jen Booker

April 21, 2018

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4


3 tablespoons olive oil

5 tablespoons flour

2 cups plain, unsweetened almond milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup nutritional yeast

12 oz. pasta

12 oz. broccoli florets (about 2 1/2 – 3 cups)

Salt & fresh cracked pepper, to taste


1Cook pasta & broccoli

2Heat oil over medium heat, add the flour and whisk until smooth

3Continue to cook for another 1 1/2 minutes

4Slowly add in the almond milk and continue to whisk until smooth

5Add in garlic powder, onion powder and salt to taste

6Turn heat to medium low and cook another 8 minutes until sauce thickens, stirring frequently

7Remove from heat and add nutritional yeast

8Stir until well incorporated and taste for flavour adding more salt or garlic/onion powder as needed

9Toss together the pasta, broccoli and sauce

10Serve with fresh cracked pepper

11For a little heat, try adding a dash or two of red pepper flakes


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