Vegan Broccoli Pasta Sauce
Ingredients
- 3 Cups Broccoli Florets (fresh or frozen)
- ½ Small Yellow Onion roughly chopped
- 6 Cloves Garlic minced
- 1 Pound Rotini or Penne Pasta I used a bean-based pasta
- ½ Cup Pasta Water
- 3 Cups Fresh Spinach
- ¾ Cup Vegan Cream Cheese
- ¼ Cup Nutritional Yeast
- ½ Ounce Fresh Basil Leaves (50 leaves)
- Juice of 1 Lemon
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Red Pepper Flakes
- 2 Cups Frozen Shelled Edamame
- Julienned fresh basil for garnish
- Red Pepper Flakes for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the broccoli, onion, and garlic to a large skillet. Cook until softened, about 10 minutes.
- Add the pasta to the pot of water and cook until just al dente - the noodles will cook more when added back to the skillet. Reserve 1 cup of the pasta water from the pasta then drain and rinse the noodles.
- Stir in ¾ cups of the reserved pasta water, spinach, cream cheese, nutritional yeast, basil leaves, lemon juice, salt, red pepper flakes, and pepper into the broccoli mixture. Cook 5-7 minutes, until the spinach is wilted and a sauce forms. Add the remaining ¼ cup of pasta water if there is not much liquid.
- Transfer the mixture to a high speed blender and blend on high until smooth.
- Pour the sauce back in the skillet and add the pasta and edamame. Cook on medium heat for 3-5 minutes.
- Garnish with fresh basil and red pepper flakes.
Nutrition
Calories: 430kcal | Carbohydrates: 58g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 608mg | Potassium: 528mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1866IU | Vitamin C: 50mg | Calcium: 162mg | Iron: 10mg