Broccoli and Mushroom Rotini Alfredo

22 Mar

The other night I was craving a kind of saucy pasta dish, but dairy-free of course.  This rotini with a really simple vegan alfredo and a whole head of broccoli had me satisfied.


Broccoli and Mushroom Rotini Alfredo. Not the best, pic. Oh well.

About half a standard box of whole wheat rotini pasta (or some other shape you like)
One head of broccoli, chopped
5-6 cremini mushrooms, finely chopped
1/4 cup vegan buttery spread, such as Earth Balance
1/8 cup all purpose flour
1 cup non-dairy milk (I used almond, unsweetend)
1 tablespoon of nutritional yeast
Salt to taste
1 tsp garlic powder (or more to taste)
1/4 tsp Paprika


1. Cook the pasta according to your taste (I like it al dente), but 1 min. before it’s done add in the broccoli, then drain and set aside.
2. In a large skillet, sautee the mushrooms on medium until cooked, set aside in a dish.  In the same pan, melt the vegan butter on medium low and stir in the flour til it forms a paste/roux.
3. Stir in the non-dairy milk until you reach ‘sauce’ consistency (about 1 min.), then add nutritional yeast.
4. Turn the heat to low and add salt to taste, garlic powder, and paprika for colour and a little flavour, if desired.
5. Add pasta and broccoli to the pan, along with mushrooms and toss to coat with sauce.

And you’re done!  It wasn’t too creamy, but it was just enough for me.  If you like it quite saucy, double the sauce recipe.

It serves 2 or one very hungry person and takes less than 20 min. to make once you have your ingredients ready.

Don’t be afraid to play around with the amount of ‘milk’, nutritional yeast, salt, and garlic powder you use to get your perfect flavour.  If you want a richer sauce, add more vegan buttery spread.

This would make a great quick dinner this weekend!


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