| Easy | Vegan | Soy Free
Broccoli Alfredo Pasta Bake
INGREDIENTS
- 1 head of broccoli, chopped into florets + cooked
- 1 (16 oz.) package of your favorite pasta
Creamy “Alfredo” Sauce:
- 3 tbsp vegan butter
- 4 garlic cloves, minced
- 1 tbsp flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 2 cups Follow Your Heart Dairy-Free Shredded Mozzarella
- 1 cup Follow Your Heart Dairy-Free Shredded Parmesan
- 1 (14 oz.) can full-fat coconut milk
- 1/3 cup vegetable stock
Topping:
- 2 cups Follow Your Heart Dairy-Free Shredded Mozzarella
INSTRUCTIONS
- Preheat the oven to 375° F and lightly grease a standard baking dish or medium-size deep skillet.
- To boil the pasta: Cook pasta according to packaging. Note: Most pastas cook about the same time, usually 8-10 minutes, depending on brand.
- To Make the “Alfredo” sauce: In a medium skillet over medium-high heat, add the vegan butter until melted. Add the garlic cloves and sauté for 1 minute or so, until fragrant.
- Add the salt, black pepper, Italian seasoning, and flour, stirring until combined.
- Reduce the heat to medium-low and slowly add in the coconut milk and veggie stock, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the Dairy-Free Mozzarella Shreds and Dairy-Free Parmesan Shreds, whisking until fully melted and sauce thickens, about 2-3 minutes.
- When the pasta is done, drain it and add it to the prepared baking dish or skillet, followed by half of the “Alfredo” sauce and the cooked broccoli, tossing everything together to combine. Then sprinkle tops with Dairy-Free Mozzarella Shreds and pour remaining “Alfredo” sauce atop everything evenly.
- Bake for 30-35 minutes or until the tops are melted and the sides are bubbling.
- Remove from oven and serve immediately with your favorite side of bread or salad. Enjoy!
