broccoli pasta alfredo
This is the second time I have made this dish and I really love it. I love the creaminess of the alfredo sauce and the fresh broccoli in this pasta. The last time I made this sauce, I wasn’t sure if it would turn out well again, but it was quite easy this time and I’m feeling more comfortable making non-dairy sauces.
I hate cooking with 3 or 4 different pots and pans for one dish, so I try to combine what I can when cooking. First, I boiled the (angel hair) pasta and chopped fresh broccoli together. While the pasta was boiling, I began with the base of the sauce.
Start by warming a couple Tbs of (earth balance) vegan buttery spread, then add 1-2 cloves of minced garlic. Sauté until light golden. I then added a few Tbs of whole wheat flour, stirring well to a creamy paste, slowly adding soy milk for the amount you would like to make. Stir well and add 1-2 Tbs of Tofutti cream cheese, parmesan (I use rice parmesan), salt & pepper to taste. I also add about a Tbs of ground flax seed. Continue to stir the sauce on low heat, while you drain the pasta & broccoli. Add pasta & broccoli and fold into the sauce. I also added a Tbs of chopped parsley because I love the lemony-peppery taste.