Creamy Broccoli Pasta is a pantry friendly recipe featuring a non-dairy cream sauce tossed with pasta and tender broccoli for a quick and easy vegan main dish ready in 30 minutes!
I have something wonderful for you today – creamy broccoli pasta is an easy to make comfort food using simple ingredients that you probably have on hand right now. It’s dairy-free, low-fat and will be loved by all types of eaters!
This easy recipe features a roux made with oil and flour creating a wonderful creamy bechamel sauce that’s perfect tossed with pasta and steamed broccoli. This recipe is based on the cream sauce from my Easy Spicy Mac n Cheese and is easy, healthy and flavorful!
It’s a perfect bowl of deliciousness and I think you’ll enjoy it time and time again. This simple vegan pasta dish will be ready in under 30 minutes, making it ideal for when you’re craving something comforting and quick!
Table of Contents
Ingredients You’ll Need
In this recipe, a creamy roux is made with flour and oil, and simmered with non-dairy milk until creamy, then tossed with pasta and broccoli creating a delicious vegan pasta dish perfect for lunch, dinner or weekly meal prep.
Here is everything you need:
- olive oil – use your favorite neutral flavored oil
- flour – use all-purpose, light spelt or whole wheat
- almond milk – use plain, unsweetened non-dairy milk
- garlic + onion powder – use as much as you like
- nutritional yeast – although optional, it’s super healthy and will add a savory ‘cheesy’ flavor to the overall recipe
- pasta – use your favorite small pasta, regular or gluten free
- broccoli – fresh is best, but frozen works too
- salt + pepper – to taste, but if you find the flavor bland it most likely needs more salt
How To Make Broccoli Pasta
- Cook the pasta + broccoli. I like to cook my broccoli with the pasta. Just be sure you’ve added enough water to the pot if you do this. To do this I suggest adding the broccoli to the cooking pasta 3 minutes before pasta is done. Broccoli is at its best when it turns its brightest green. Set aside.
- Make the creamy base. You’ll create your creamy sauce by making a roux with flour, oil and non-dairy milk. The roux takes about 8 – 10 minutes to cook so you can start this while the water for the pasta is coming to a boil. Once done, cover and set aside.
- Assemble. Add your cream base to the pasta and broccoli, mix and serve. Season with salt + pepper.
And that’s it, the best creamy broccoli pasta made with minimal ingredients and ready in 30 minutes.
Simple, mindful and highly delicious eating!
Top Tips
- Add a little red pepper flakes for a bit of heat.
- Be sure to season well with salt, it really brings out the flavor in the cream sauce!
- For a flavor boost, use half and half vegetable broth and non-dairy milk.
- Makes great leftovers and weekly meal prep idea!
How To Store Leftovers
- Refrigerator: Leftovers will keep for 4 – 5 days in the refrigerator, stored in a covered container.
- Freezer: This broccoli pasta is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving ½ inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through, adding a splash or two of non-dairy milk to keep from drying out. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Serving Suggestions
This savory pasta dish is filling enough on its own, but can be served with something on the side or added to your serving dish for extra heartiness. Here are a few of my favorite options:
- Add protein: Add sliced grilled or sauteed vegan sausage such as Field Roast or Tofurky. This will also add more protein.
- Salad: Serve with a fresh side salad with Creamy Ranch Hemp Dressing, Vegan Ranch or Healthy Flax + Evo Balsamic Vinaigrette.
- Soup: Serve with a small bowl of soup such as Hearty Vegan Lentil Soup, Smoky Lentil + Quinoa Soup, or Vegetable Quinoa Soup.
- Dessert: Finish off your meal with Vegan Chocolate Chip Cookies, Vegan Peanut Butter Cookies or quick and easy, healthy Chocolate Banana Ice Cream.
More Creamy Vegan Pastas
There’s something wonderful about creamy pasta dishes, especially when they’re dairy-free and vegan. Take a look at these other creamy vegan pasta recipes, you may find a new favorite for the meal rotation!
- Mac and Cheese with Peas
- Easy Spicy Mac & Cheese
- Baked Vegan Mac and Cheese
- Cannellini + Cauliflower Alfredo
- See all Vegan Cheese recipes on TSV!
If you try this broccoli pasta recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCREAMY BROCCOLI PASTA
Simple, mindful and highly delicious eating, this creamy vegan broccoli pasta is a perfect comfort food!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree, Pasta
- Method: boil, simmer
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 tablespoons olive oil
- 6 tablespoons flour
- 2 ½ cups plain, unsweetened cashew milk (or your favorite plant milk)
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 2 – 4 tablespoons nutritional yeast, optional
- 16 oz. pasta
- 16 oz. broccoli florets (about 4 cups)
- mineral salt & fresh cracked pepper, to taste
Instructions
Cook pasta & broccoli: Cook your pasta according to package and set aside. Steam broccoli using your preferred method. If you like you can cook your broccoli with the pasta. Just be sure you’ve added enough water to the pot. To do this I would suggest adding the broccoli to the cooking pasta 3 minutes before pasta is done. Broccoli is at it’s best when it turns its brightest green.
Cream sauce: In a medium saucepan, heat oil over medium heat, add the flour and whisk until smooth. Continue to cook for another 1 ½ minutes. Slowly add in the almond milk and continue to whisk until smooth. Add in garlic powder, onion powder and salt to taste. Turn heat to medium low and cook another 8 minutes until sauce thickens, stirring frequently. Remove from heat and add optional nutritional yeast. Stir until well incorporated and taste for flavor adding more salt or garlic/onion powder as needed.
Mix together: Using the pot you cooked the pasta in, toss together the pasta, broccoli and sauce. Serve with fresh cracked pepper. For a little heat, try adding a dash or two of red pepper flakes.
Serves 4 – 6
Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, store in the freezer for up to 2 months.
Reheat: Warm leftovers on the stove over low heat, adding a splash of milk for moisture. Alternatively, heat in the microwave.
Notes
The nutritional yeast is optional and will add a cheesy flavor if used. Plus, it has a good nutritional profile so adding it will benefit you. When using nutritional yeast in cooked meals, to maximize its nutritional benefits its best to add later on in the cooking process.
If sauce is too thick add a tad more milk. If sauce doesn’t thicken enough add a teaspoon or so of flour and continue to cook over medium low heat until thickened.
For a flavor boost, use half and half vegetable broth and non-dairy milk. May result in slightly darker cream sauce, but will still be delicious.
If reheating, simply add a tad more non-dairy milk and heat over low until warm and creamy again.
Keywords: broccoli pasta, creamy broccoli pasta recipe
Updated: Creamy Broccoli Pasta was originally published in August 2015. It has been updated with new photos and helpful tips in March 2020.
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Kelly says
I just made this for dinner and I love it! It’s easy and quick to make, and my family loved it! Thank you for this delicious recipe! I will definitely be making this a lot!
★★★★★
Ana says
I started my plant based life style over three months ago and finally feel like I found my go to web site for vegan cooking in TSV!!!! Made this tonight along with snickerdoodle cookies. All was delicious! Thank you so much for all the great ideas and information on this site. And I also appreciate all the comments people leave to modify if necessary (Great if you have picky eaters in the house!) .
Julie | The Simple Veganista says
Thanks so much for sharing, Ana! Makes my day to know you had great success with the recipes! Cheers :)
Eleanor Bay says
It was great, I used this recipe for a vegan cooking project, and the teacher loved it.
★★★★★
Julie | The Simple Veganista says
So glad it was a success! Thanks for sharing, Eleanor!
Angie MC says
Made this some weeks or so ago the first time and it has become an instant family favourite! My 3 yr old who loves broccoli LOVES this pasta dish and my husband and I love it too! Made it again just today. Wanted to share a few additions I made which turned out great: I add the nutritional yeast as instructed at the end, along with a squeeze of lemon juice and a drizzle of truffle scented olive oil and some chili flakes! Also, in the sauce, I add a pinch of smoked salt and smoked paprika and a grating of nutmeg. When I have vegan parmesan, I add a small amount too.
★★★★★
Jackie Golden says
Hello! Just wondering if almond flour would be ok in this recipe?
Julie | The Simple Veganista says
Great question, I’ve never tried it so I can’t say for certain and I’m not sure it will have the same outcome. You can try it and see, would love to know how it goes! Or try 1-1 gluten free flour, that should work well.
Sandy says
Made this tonight. Delicious. Thank you!
★★★★★
Tabea Aimée Weber says
I prepared it with rice milk and I thought it was delicious but I needed to add wayyy more flour than in the recipe (maybe because of the rice milk?) Thank you for this great recipe!! :)
Beatrice says
Great recipe. I used cashew cream insted of the flour it was so good. Thank you !
Wil Stevens says
I used Hemp Milk, added some chili flakes and used cauliflower as well. Very very yummy!
Lizzi says
Simple and delicious! Used cashew milk and whole wheat spaghetti. Thank you!
Luci says
Just made this as a quick and simple supper after a cinema trip – it was so simple and filling, perfect! Thanks :)
Alyssa says
Made this tonight and it was just as easy, quick, and delicious as promised. I liked it so much I think I’ll make it for supper tomorrow as well!
Beth says
We made this tonight and it was great! It turned out just like the photos and everyone loved it. I am wondering if you know if this would freeze well or if the sauce would separate when thawed and reheated? Thanks!
Julie | The Simple Veganista says
Yay, so glad it was a success! This should freeze up just fine. After thawing, I’d add a splash or two of milk of choice and reheat. Thanks so much for the feedback and question. Cheers :)
Misty says
Made this for tonight’s dinner. So simple and yummy! It’s nice to have a vegan version of alfredo. :)
Terry says
I used almond flour because that was the only flour stores had available. Turned out great. I added extra spices and nutritional yeast. The third time cooking I added seasoning salt. Another time fresh grounded salt and pepper. Each tasted great! My new go to vegan pasta.
★★★★★
Terradon Iler says
Made this with red lentil penne!
Julie | The Simple Veganista says
I’ve never heard of red lentil pasta…will have to find some asap!
Shelley says
OMGoodness, this is so wonderful, thank you for such a delicious yet simple recipe. Whole family loved it.
Julie | The Simple Veganista says
Yah! So glad everyone loved it! Cheers
Darlene says
Very satisfying. Thank you for sharing!
Amy Hohl says
Making this tonight! Thanks for sharing! <3
amandawren70 says
Just came across your blog and your layout and pictures look lovely. Sorry I’m new so haven’t seen your old one to compare. I’m also not vegan but the recipes are definitely tempting.
Julie | The Simple Veganista says
Thank you! I hope you love everything you try!
AmberE says
Which GF flour and other nondairy milks would you recommend?
Julie says
Any GF flour blend or organic corn starch would do. Also try rice or tapioca flour. It’s the starch in the flour that helps creates the roux. For the milk, I suggest any that is plain and unsweetened. I always use plain & unsweetened almond milk so it’s what I have on hand. Try cashew, hemp or rice milk to name a few.