GF Vegan Creamy Broccoli Pasta

6 steps · 35 min total

1. 01

   Simmer the Sauce Base

   Combine the 13 1/2 oz full-fat coconut milk, 1 cup water, 1/3 cup nutritional yeast, and 2 Tbsp plant-based buttery spread in a medium saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 6 to 7 minutes.

   While the sauce base simmers, prepare a slurry: whisk together the 4 tsp potato starch and 1/2 cup cold water in a small bowl until smooth. Slowly pour this slurry into the simmering sauce, whisking constantly to prevent lumps.

2. 02

   Thicken and Season Sauce

   Continue to whisk the sauce over medium-low heat for another 3 to 4 minutes, stirring often, until it thickens to your desired consistency. Once it's thick enough to coat the back of a spoon, remove it from the heat. Stir in the 1 tsp parsley and season with sea salt and pepper to taste. Cover the saucepan and set it aside.
3. 03

   Cook the Pasta

   Cook the 3 cups fusilli according to package directions until it's al dente.
4. 04

   Prepare Broccoli

   While the pasta boils, chop the 2 heads broccoli into florets and place them in a steamer basket.
5. 05

   Steam the Broccoli

   Add about an inch of water to a large pot. Place the steamer basket, filled with broccoli, inside the pot and bring the water to a boil over high heat. Reduce the heat to medium, cover the pot, and steam the broccoli for about 5 minutes, or until it's just tender and bright green. Remove the pot from the heat and uncover.
6. 06

   Assemble and Serve

   Divide the cooked pasta noodles evenly among 4 bowls. Top each serving with 1/4 of the steamed broccoli and 1/4 of the warm, creamy sauce.