12 oz whole wheat ziti (or any pasta you like -- brown rice pasta is good)
3-4 cups broccoli florets (1 medium head)
1 tablespoon vegan butter (or reg butter if not vegan)
4 garlic cloves, minced
2 tablespoons white whole wheat (or regular whole wheat flour or all purpose gluten free flour)*
1/2 cup vegetarian broth
1 cup unsweetened almond milk
1/2- 3/4 teaspoon salt
Black pepper to taste
3/4 cup Go Veggie Vegan Grated Parmesan
Optional: 2 tablespoons nutritional yeast
To garnish: extra parmesan, chopped parsley, red pepper flakes, if desired


1.Cook the pasta and broccoli in a large pot of salted water, according to directions on the package until al dente (or just slightly undercooked). Once done, drain pasta and broccoli and set aside for a few minutes while you make the sauce.
2.In the same pot, melt butter over medium heat. Once butter is melted, add garlic and flour and stir until flour has browned, about one more minutes.
3.Whisk in broth and almond milk until smooth, bring to a boil then reduce heat to medium low and simmer for 6-8 minutes until sauce thickens up. Season with salt and pepper.
4.Once mixture thickens, reduce heat to low and whisk in parmesan cheese. Taste and adjust seasonings as necessary (more salt or pepper or whatever spices you like!). Gently stir in the pasta and broccoli. Serve immediately. Makes 4 servings.
5.Garnish with extra parmesan and parsley. Enjoy!

Leave a Reply

Your email address will not be published.