Creamy Vegan Mac with Broccoli
- 40 min
- ≈ €2.62
- 2 servings
- Easy
Family-friendly pasta in a velvety bean-carrot sauce—cheesy in flavour, without cheese.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
Equipment
- large pot
- small pot
- blender
- knife
- cutting board
- colander
Prepare
Peel the carrots and potato and cut
Peel the carrots and potato and cut into 2 cm pieces. Boil with the whole peeled garlic clove for 12–15 minutes until soft, then drain.
Cook
Cook the pasta
Cook the pasta for 9–11 minutes. Add the broccoli florets for the last 4 minutes and frozen peas for the last 2 minutes.
Reserve some cooking water
Reserve some cooking water before draining.
Blend the white beans
Blend the white beans, cooked carrot, potato and garlic with 2/3 of the listed nutritional yeast, mustard, lemon juice, rapeseed oil, iodised salt and some cooking water until very smooth.
Add more cooking water
Add more cooking water if needed for a thick, pourable sauce.
Return the pasta
Return the pasta, broccoli and peas to the large saucepan. Pour over the sauce and stir over low heat for 2–3 minutes until hot and evenly coated.
Adjust the consistency
If the sauce becomes too thick, stir in the remaining cooking water a little at a time. Taste; it should be creamy and cling to the pasta.
Finish
Serve at once
Divide between the serving bowls and sprinkle with the remaining nutritional yeast. Serve at once, as the sauce thickens while cooling.
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Recipe from VegPlan · https://vegplan.app/recipes/creamy-vegan-mac
