Sometimes we are just craving a creamy pasta dinner, because it hits all our comfort food needs. This recipe adapted from the Chocolate Covered Katie blog lets you use what you have in your pantry and employs a genius (nearly) one pot cooking method. This saves you on cleanup and increases the velvety creaminess of the dish. Now that’s what we call brilliant. And it’s vegan. If that’s not your thing, just use regular dairy milk and cheese, but try the vegan version, it’s pretty fantastic! Make use of whatever veggies you have on hand for pasta perfection.
- 1 tbsp olive oil
- 2 shallots, sliced thin
- 2 ½ tbsp minced garlic
- 3/4 tsp salt
- 3 cups soy or nut milk
- 8 oz pasta (uncooked)
- 3 ½ cups broccoli
- Nutritional yeast or vegan Parmesan
- Freshly ground black pepper
- Heat the oil in a large saucepan and cook the shallots for 2 minutes, then add the garlic for 1 more minute.
- Pour in the salt, milk, and uncooked pasta and bring it to a low boil.
- Keep it cooking for as long as it says to on the package, depending on what shape you use. Stir it to keep it from sticking.
- In the meantime, steam the broccoli so that it’s still a little firm. When the pasta is al dente, take it off the heat and mix in the broccoli. Add pepper, and top with the nutritional yeast or Parmesan.
What shapes of pasta and what veggies will you use? Let us know how yours turned out!