Quick Vegan Cheesy Pasta

This super quick and easy cheesy pasta meal is a family favourite packed with plant-based goodness and flavour. Perfect for fast, no-fuss mid-week dinners.

Course Dinner, Lunch

Cuisine American, British

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings

Calories 620

Author Jacq

Equipment

Large non-stick saucepan

Ingredients

400 grams macaroni pasta or your preferred shape/gluten-free pasta
450 grams broccoli chopped into small florets, peel the stalk and dice, and chop any leaves.
2 teaspoon onion powder
2 teaspoon garlic powder
700 ml plant-based milk
1 litre vegan stock boiling, use 1 stock cube/2-3 teaspoons stock powder/paste or half water and half ready-made vegetable stock

Add after pasta cooked:

55 grams nutritional yeast flakes
55 grams vegan cheese shredded/grated, optional
1 tablespoon white miso

Optional

4 spring onions/green onions sliced, or replace with a bunch of sliced chives

Metric - US Customary

Instructions

Add the pasta, broccoli, garlic and onion powder to a large pan.
Pour in the hot vegan stock and plant milk. Give everything a good stir and bring to the boil.
Reduce heat and simmer gently until the pasta is just cooked. Check pasta package for instructions.
Stir frequently to ensure the liquid doesn't stick to the pan.
Sprinkle in the nutritional yeast flakes and plant-based cheese. Add the white miso and pour in 125ml/ ½ a cup of plant milk. Stir well.
Season with enough salt to bring all the flavours together. Add black pepper to taste.
If desired add extra plant milk to thin the sauce and heat through over a gentle heat. Stir to avoid burning.
Serve with sliced spring/green onions scattered over.

Notes

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. Data is run through computerized nutrition apps.
For less sodium choose a lower salt vegan stock.
The grated vegan cheese is optional and can be omitted.
Leftovers can be stored in the fridge, for up to 3 days, covered.
Reheat leftovers by adding to a pan with some extra liquid such as water, plant milk or veggie stock to thin the thick sauce. Bring to a simmer, lower the heat, and stir frequently until piping hot.
Leftovers are tasty served with a baked potato and side salad. Or served over toasted/grilled bread for next day's lunch. Although my daughter enjoys chilled cheesy pasta as a snack straight from the fridge.

Nutrition