Hello, and welcome to my new home! It’s been quite a struggle to get here but everything is finally in its place. There’s still a little ways to go to get it just right but I’m in no hurry…progress not perfection at this point works for me. Things are still pretty much the same around here, just with a newer feel. I have a bit of learning to do with this new move. One of these days I’ll put together my experience and share it here so other’s can learn from my trials and errors. It’s been one heck of a journey but I’m glad to be on the other side focusing on the good stuff.
Let’s get on with what I really want to share with you! I didn’t intend on this being my first new post but I couldn’t wait any longer (it’s been almost 3 weeks). I had all the ingredients on hand and so it is I bring to you this creamy broccoli & pasta inspiration. And I must say it was delicious! I’ve been craving cream based meals so this turned out to be a just what I needed. I based the cream sauce on my Easy Spicy Mac n Cheese. It’s easy, healthy and flavorful. 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. For the pasta, use whatever you like from macaroni, elbow, penne, spaghetti, linguine, etc. It’s a perfect bowl of creamy broccoli & pasta that I think you’ll enjoy time and time again. This simple dish can be ready in under 30 minutes making it ideal for when you’re craving something comforting and quick.
Cook your pasta and broccoli…
Add your cream base, mix and serve…
Simple, mindful and highly delicious eating!
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 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.
Cheese sauce: 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.
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.
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. If you want a lot of sauce, go ahead and double recipe!
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.