Vegan Penne Broccoli "Alfredo"

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If you are striving to eat a more ethical and/or plant-based diet, but occasionally miss rich and creamy pasta, this recipe is for you. Delicious and nutritious!

Looking for more vegan versions of classic family favorites?

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Let us know if you enjoyed this take on the classic pasta Alfredo! We would love to see any variations that you come up with. Feel free to share your own recipes on the Assuaged community on our ➡️Share A Recipe⬅️ page.

Vegan Penne Broccoli "Alfredo"

Yield: 6-8

Author: Jamie M. Woodle, INHC

prep time: 15 M cook time: 20 M total time: 35 M

ingredients:

1 container organic silken tofu
1 large head broccoli (or 1 medium bag frozen)
1 package pasta of your choice
2 cups non-dairy milk
2-3 Tbl nutritional yeast (as desired)
1.5 Tbl non-dairy butter
1.5 -2 Tbl flour of choice
2 Tbl lemon juice
3 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
1 tsp salt
1 tsp ground mustard

instructions:

How to cook Vegan Penne Broccoli "Alfredo"

Boil pasta according to package directions
Steam broccoli for 15 minutes (20 if frozen) or until tender
In a medium pot or saucepan over medium heat melt non-dairy butter, then add flour to make a paste.
Add 2 cups non-dairy milk and whisk until paste dissolves.
Add organic silken tofu, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, ground mustard, and lemon juice.
Then blend with an immersion/stick blender until smooth and bring to simmer (full simmer for 5 min).
Combine steamed broccoli, cooked noodles, and sauce. Serve warm with non-dairy parmesan "cheese."

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Vegan Penne Broccoli "Alfredo"

This creamy pasta dish is packed with plant-powered protein. Enjoy!

Vegan Penne Broccoli "Alfredo"