This Creamy Vegan Broccoli Pasta is coated in a sauce that’s so luscious, you wouldn’t even know it’s entirely dairy-free! The sauce is a tangy blend of white beans, lemon juice, and nutritional yeast. It pairs perfectly with the al dente penne pasta! Creamy Vegan Broccoli Pasta is a delicious meal with a rich homemade sauce you’ll be proud of, whether you eat meat or not!
Ingredients• 1 1/2 cups white beans, cooked, drained, and rinsed • 1/4 cup vegetable broth, plus more as needed • 3 tablespoons fresh lemon juice • 2 tablespoons extra-virgin olive oil • 1/4 cup nutritional yeast • 1 clove garlic, minced • 1/4 teaspoon onion powder • 1/2 teaspoon sea salt • freshly ground black pepper, to taste • 2 1/2 cups penne pasta • 1 tablespoon extra-virgin olive oil • 1 small yellow onion, chopped • 5 cups broccoli florets, leaves and stems, stems chopped and separated from the leaves • 1/4 cup pine nuts, optional, toasted • lemon wedges, optional, for serving
In a blender, combine the white beans, broth, lemon juice, 2 tablespoons of the olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set the sauce aside.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente.
Drain the pasta and set it aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
Add the onion and sauté until soft, about 5 minutes.
Stir in the chopped broccoli stems and cook until tender, about 3-5 minutes.
Add the broccoli florets and leaves and a splash of water.
Cover the skillet and turn off the heat.
Allow the broccoli to steam until tender but still bright green, about 2-3 minutes. Add the pasta to the broccoli.
Stir in 3/4 of the sauce, adding more broth if the sauce is too dry.
Season to taste.
Portion the pasta into bowls and divide the remaining sauce onto each bowl.
Top with the pine nuts and serve with the lemon wedges on the side.