Creamy Vegan Pasta

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This recipe was created by The Broken Bread.

Serves: 6 

Cook Time: 25 minutes 

Prep Time: 15 minutes 

Total Time: 40 minutes 

This creamy vegan pasta combines healthy vegetables, rich parmesan cheese, scrumptious Cavatappi pasta, and smooth oat milk to make for a delicious and satisfying meal. 

 

INGREDIENTS

6 oz Banza Cavatappi Pasta 

6 oz broccoli 

3 tbsp unsalted vegan butter 

4 tbsp diced shallots 

5 cloves garlic, minced 

1 ¼ tsp Italian seasoning 

Pinch red pepper flakes, optional 

3 tbsp all-purpose flour 

2 cups Oat Barista Blend 

½ cup veggie stock  

2 oz baby kale & spinach mix 

1/2 cup grated vegan parmesan cheese, divided 

½ cup Panko bread crumbs 

Kosher salt, to taste 

Black pepper, to taste 

 

METHOD   

Arrange an oven rack to the center position and heat to 375°F.

Cut the broccoli crown into florets. Trim the bottom of the broccoli stem, peel it, then slice into ¼-inch thick coins. Set aside.

Bring a large pot of salted water to a boil, add the pasta, and cook while stirring occasionally until just shy of al dente, 5-7 minutes. During the last 3 minutes of cooking add the broccoli florets and coins to the water. Strain, rinse under cold water, and set aside. 

While the pasta is cooking add the butter to a 3 quart saute pan set over medium heat. Once melted, add the shallots, garlic, Italian seasoning, a pinch of salt, pepper, and red chili flakes, and cook until softened, about 2 minutes. 
 
Add the flour to the pan, whisking constantly for 1 minute, or until lightly brown. While still whisking (to avoid any clumps), slowly pour in the oatmilk followed by the stock. 
 
Continue to cook the sauce over medium heat, stirring occasionally, until it begins to gently bubble and thicken, about 5 minutes. Once thickened, whisk in ¼ cup of the parmesan cheese until melted, then remove the pan from heat.

Add the kale and baby spinach and stir a few times to incorporate into the sauce. Then add the cooked pasta and broccoli and stir to coat in the sauce. Taste and season with additional salt and pepper as needed.

Transfer the pasta to a lightly greased medium-sized casserole dish. Top the pasta with the remaining parmesan cheese, followed by the bread crumbs. Cover the dish with its lid or with tin foil and bake for about 20 minutes, or until warmed through and bubbling.

Remove the lid or foil and carefully place the pasta under a broiler. Broil for about 5 minutes, rotating as necessary in order to get an even browning. Allow the pasta to rest for 5 minutes before serving.