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.

Calories713 kcal

Protein39.2 g

Fat7.5 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. 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

1

Cook the vegetables

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

2

Cook the pasta for 9–11 minutes

Cook the pasta for 9–11 minutes. Add the broccoli florets for the last 4 minutes and frozen peas for the last 2 minutes.

3

Reserve some cooking water before draining

Reserve some cooking water before draining.

4

Blend the white beans

Blend the white beans, cooked carrot, potato and garlic with the nutritional yeast listed in the ingredients, mustard, lemon juice.

5

Rapeseed oil

Rapeseed oil, iodised salt and some cooking water until very smooth. Add more cooking water if needed for a thick, pourable sauce.

6

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.

7

If the sauce becomes too thick

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

8

Serve immediately

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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