This is a super simple recipe that even broccoli dodgers will enjoy! It reminds me of a homemade, dairy free version of those Bachelors Pasta n' Sauce packs which were a staple of mine when I was a student.
Dairy / egg / soya free
Serves 2 adults & 2 children
Keep covered in fridge for 1 day and reheat thoroughly, adding a splash of plant-based milk if needed to loosen. Not suitable for freezing.
INGREDIENTS
- 250g pasta
- 1 head of broccoli
- 4 tbsp vegan cream cheese
- 2 tbsp nutritional yeast
METHOD
Cook the pasta according to pack instructions. When cooked, reserve 100ml of the starchy pasta water then drain and set aside.
Meanwhile, cut the broccoli into large florets and cook in a saucepan of boiling water for 4 minutes until softened. Drain, then chop into small pieces.
Return the pan to a low heat and add the chopped broccoli, cream cheese and pasta water. Stir until combined then add the nutritional yeast and stir again.
Heat until starting to bubble then add the drained pasta, stir through and serve. Season the adults portions to taste.