Vegan Recipes: Creamy Vegan Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
18 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Vegan Recipes: Creamy Vegan Pasta
Description
Vegan Recipes: Creamy Vegan Pasta brings together small shell pasta cooked al dente with a smooth vegan creamy sauce enhanced by sautéed yellow onions and a variety of broccoli components—stems, florets, and leaves. The broccoli is cooked in stages, first the stems to soften then the florets and leaves steamed briefly to preserve their bright color and tender-crisp texture. A splash of water or vegetable broth helps steam the broccoli in the skillet before combining with the pasta and sauce. Pine nuts are toasted separately and sprinkled on top to add a nutty crunch. Lemon wedges accompany the dish, giving an optional fresh acidity at the table. Seasoned with sea salt and freshly ground black pepper, this recipe balances creamy elements with vibrant vegetable textures and subtle acidity making it a hearty vegan pasta suitable for a variety of meals.
Ingredients
- vegan pasta sauce creamy
- 2½ cups small shell pasta
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion chopped, small
- 5 cups broccoli chopped stems, and leaves, florets
- ¼ cup pine nuts toasted
- lemon for serving, wedges
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Make the sauce.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
- Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
- Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
User Reviews
Overall Rating
5
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