Creamy Broccoli & Pasta


  • 3 tablespoons olive oil
  • 3 heaping tablespoons flour
  • 2 cups plain, unsweetened almond milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 – 1/2 cup nutritional yeast, optional
  • 12 oz. pasta
  • 12 oz. broccoli florets (about 2 1/2 – 3 cups)
  • mineral salt & fresh cracked pepper, to taste

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.

In a medium sauce pan, 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.

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


In the pictures above I used 16 oz. of pasta, in hind site I should’ve only used 12 oz. as the recipe calls for. You will have a slightly more creamy outcome…should be just perfect.

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.

If reheating, simply add a tad more non-dairy milk and heat over low until warm and creamy again.

© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.

Click here to read our Terms of Use/disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.