So I have a confession to make. I have really weird eating habits like eating kale chips for lunch everyday for weeks. Or eating the same kind of vegan protein bars for breakfast for eons (lately, 22 Days Peanut Butter and Chocolate). So if it weren’t for my boyfriend, I would probably be eating pasta with broccoli every night, too. This vegan penne Alfredo is so easy that it’s hard to even call it a recipe, but tastes like a hug in a bowl, which is exactly what my heart desires after a stressful day. Yet it’s completely all natural, and achieves a really creamy/garlicky taste without any vegan creamer or nondairy cheese. If you wish, you can sprinkle a bit of vegan mozzarella, parmesan, or nutritional yeast on top, or add peas for a protein boost, but it’s just as good without.
Vegan Penne Alfredo with Broccoli
2 servings
4 oz dry pasta such as penne or gemelli
1 medium head of broccoli, trimmed and cut into florets
4-5 cloves garlic, minced
1 tsp extra virgin olive oil
4 tbsp tahini
4 tbsp water
dash nutmeg
dash coriander
salt and pepper to taste
1 tsp nutritional yeast (optional)
1. Heat water in a medium sauce pan. When it begins boiling, add pasta and salt generously. Boil uncovered for 5 minutes, or however long the box says.
2. Chop up the broccoli florets and add to the pasta water when there is about 3 minutes left to boil. When pasta is done, drain thoroughly and set aside.
3. Heat the olive oil in a sauté pan, then add the garlic, nutmeg, and coriander. Toss with a spatula until garlic turns translucent and fragrant, for about 30 seconds. Add the pasta, mix together and salt and pepper well.
4. In a small bowl, take the tahini and water and mix well with a fork until it turns creamy and white. Salt and pepper the tahini sauce, then add to the pasta pan. Toss well and sprinkle with nutritional yeast if desired.
Photo: Peaceful Dumpling
