cheesy broccoli shells
Happy Meatless Monday! Here’s another quick weeknight dinner that comes together in under half an hour.
Lots of vegan cheese sauces are made with cashews or some sort of root vegetable and they’re all amazing! However, I wanted to make this recipe a little more simple but with a similar taste. The sauce is kind of like a play on boxed mac and cheese – remember that questionable cheese powder you’d add to the cooked pasta with milk and butter? Yeah, kind of like that.
cheesy broccoli shells · [serves 2 as a side]
1 1/4 cups brown rice pasta shells
1 cup broccoli florets
3 tablespoons nutritional yeast
1/2 cup unsweetened, unflavoured plant milk
squeeze of lemon juice
1-2 teaspoons mustard (I used dijon)
dash of chili powder
pinch of turmeric (for colour)
1 teaspoon cornstarch/tapioca starch + 2 teaspoons cold water
salt + pepper
Cook your pasta in a pot of salted boiling water. Meanwhile, chop the broccoli florets to be a similar size to your pasta. Add the broccoli to the pasta during the last 1-2 minutes of cooking. Drain.
For the sauce, whisk together the milk, 2 tablespoons nutritional yeast, mustard, chili powder, and turmeric in a saucepan over medium heat. Create a slurry with your cornstarch/tapioca starch and 2 teaspoons of cold water; this mixture should be smooth. When the milk & spice mixture is warm (but not boiling), lower the heat and whisk vigorously while adding the starch/water mixture to ensure it doesn’t clump. Add a squeeze of lemon juice and adjust the seasonings with salt and pepper to your taste.
Stir the sauce into the pasta and broccoli, and sprinkle over the remaining tablespoon of nutritional yeast.
If you want to take this dish to the next level, transfer to a small baking dish and top with shredded vegan cheese and breadcrumbs. Pop under the broiler for 2-3 minutes or until the cheese is melted.