Creamy Broccoli Pasta
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! This is pure comfort food, and it’s easy to make using simple ingredients that you probably have on hand right now. Plus, it’s low in fat and dairy-free, and it 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. It is based on the cream sauce from my Easy Spicy Mac n Cheese and is easy, healthy, and flavorful!
It’s a delicious bowl of goodness that you’ll enjoy time and time again. This simple vegan pasta dish is ready in under 30 minutes, making it ideal for when you’re craving something comforting and quick!
Ingredients You’ll Need
In this recipe, a creamy roux is made with flour and oil, simmered with non-dairy milk until creamy, and then tossed with pasta and broccoli for 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 – Feel free to use all-purpose, light spelt, or whole wheat.
- Almond milk – We recommend using plain, unsweetened non-dairy milk.
- Garlic + onion powder – Adds a punch of flavor, you can use as much as you like.
- Nutritional yeast – ‘Nooch’ is super healthy and will add a savory cheesy flavor to the overall recipe. It can be optional.
- Pasta – Use your favorite small pasta (regular or gluten-free).
- Broccoli – Fresh is best, but frozen works too.
- Salt + pepper – Adjust to taste, but if you find the flavor bland, it most likely needs more salt.
How To Make Broccoli Pasta
- Cook the pasta and broccoli. I like to cook my broccoli with the pasta. If you do this, just be sure you’ve added enough water to the pot. To do this, I suggest adding the broccoli to the pasta 3 minutes before it 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 pasta water 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
- Make it spicy. Add a little red pepper flakes for a bit of heat.
- Season well with salt. It really brings out the flavor in the cream sauce!
- Add veg broth for a flavor boost, using half and half vegetable broth and non-dairy milk.
- The leftovers are amazing. This pantry pasta makes great leftovers and weekly meal prep ideas!
How To Store Leftovers
- Refrigerator: Leftovers can be stored in a covered container for 4 – 5 days in the refrigerator.
- 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 1/2-inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before ziplocking). 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 prevent it 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: Sliced grilled or sautéed vegan sausage, such as Field Roast or Tofurky, 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.
CREAMY 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 1/2 cups plain, unsweetened cashew milk (or your favorite plant milk)
- 1 1/2 teaspoons garlic powder
- 1 1/2 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 1/2 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.
FOLLOW TSV on Facebook, Instagram, Pinterest, Youtube, Subscribe (email), or RSS for more recipes and inspiration!
I’m new (like this week Lol) to eating plant based and I have loved every recipe I’ve made of yours!! This was delicious. I was in the mood for something that wasn’t soup or salad and this fit the bill perfectly! Super easy too. I added carrots and used plain oatmilk instead of nut milk. Worked great!
Looks amazing, going to try making it this evening! I have a pot of Elmlea vegan cream – do you think I could find a way to add it to this recipe to make the sauce even thicker/creamier? I’m not sure if it would replace something else or be added in at another point!
I would suggest adding a little with the milk and cook as directed. Hope that helps! :)
My husband and I are new to plant based eating and I needed to let you know that this is the fifth recipe we’ve made of yours and they’re all so good, so easy, and so appreciated!
I would have never thought to cook the pasta and the broccoli together, what a wonderful time saving idea- the broccoli turned out perfect following your instructions and the “cheese” sauce for this is delicious and really completes the dish!
Thank you!
Thanks for sharing, Sue! Your comment makes my week! Cheers :)
Is it fine if I use sweetened almond milk? Is the taste a lot different?
Yes, you can use one that is sweetened, it should be too much of a difference. Do let us know how it goes!
Loved this! I added sautéed onions & garlic, mushrooms and Uptons Italian Seitan to make it more “hearty” for my boyfriend. Soo good!! This sauce would be good on anything.
Definitely a win!! I will be making this again!
This is fantastic and super simple. Thank you so much for sharing this recipe, it’ll be one of my regulars!
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!
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!) .
Thanks so much for sharing, Ana! Makes my day to know you had great success with the recipes! Cheers :)
It was great, I used this recipe for a vegan cooking project, and the teacher loved it.
So glad it was a success! Thanks for sharing, Eleanor!