Cheesy Broccoli Pasta

This Cheesy Broccoli Pasta is rich, creamy, and comforting, made with a silky vegan cheese sauce, tender broccoli, and crispy garlic breadcrumbs. It’s the kind of cozy pasta dinner that feels indulgent while still being plant-based and family-friendly.

Why You’ll Love This Recipe

• Ultra-creamy vegan cheese sauce
• Perfect balance of pasta, broccoli, and crunch
• Simple pantry ingredients
• Comfort food that’s dairy-free and halal-friendly
• Ready in under 40 minutes

Ingredients

Cheesy Broccoli Pasta

• 4 tablespoons vegan butter
• 4 tablespoons plain flour
• 4 cups unsweetened plant milk (oat, soy, or almond)
• 1 cup vegetable stock
• 350 g vegan mature cheddar cheese, grated
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika or cayenne powder
• 1/2 teaspoon salt
• 500 g pasta of choice
• 1 large head broccoli

Garlic Breadcrumbs

• 1 heaped tablespoon vegan garlic butter
• 1 cup breadcrumbs

Instructions

1. Heat vegan butter in a pan over low heat. Once melted, add flour and stir to form a smooth roux.
2. Slowly whisk in plant milk and vegetable stock until smooth and thickened into a white sauce.
3. Add grated vegan cheese, Dijon mustard, garlic powder, onion powder, paprika or cayenne, salt, and black pepper. Cook on low until fully melted and creamy.
4. Cook pasta in salted water according to package instructions. Chop broccoli into bite-sized florets and add to the pasta during the last few minutes of cooking.
5. For the garlic breadcrumbs, melt vegan garlic butter in a small pan over medium heat. Add breadcrumbs and toast, stirring constantly, until golden.
6. Drain pasta and broccoli and add both to the cheese sauce. Stir to coat evenly. Add a splash of pasta water if the sauce is too thick.
7. Serve immediately, topped with garlic breadcrumbs and freshly cracked black pepper.

Tips & Tricks

• Use mature vegan cheddar for stronger flavor
• Whisk constantly when adding liquid to prevent lumps
• Don’t overcook broccoli to keep it bright and tender
• Add nutritional yeast for extra cheesy depth

Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Comfort / Plant-Based
• Difficulty: Easy
• Dietary Notes: Vegan, halal-friendly, dairy-free

Notes

This pasta is best served fresh while the sauce is silky and smooth. Leftovers can be reheated gently with a splash of plant milk.

Nutrition (Approximate per serving)

• Calories: 520
• Protein: 16g
• Carbohydrates: 62g
• Fat: 24g

FAQ

What plant milk works best?
Oat milk gives the creamiest texture, but soy or almond also work.

Can I use frozen broccoli?
Yes, add it directly to the pasta water and cook until tender.

How do I make it spicier?
Use cayenne instead of paprika or add chili flakes.

Can I bake this pasta?
Yes, transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 15 minutes.

Is this freezer-friendly?
Not recommended, as creamy sauces can change texture.

Storage

• Fridge: Store leftovers in an airtight container up to 3 days
• Freezer: Not recommended
• Reheat: Stovetop or microwave with added plant milk

Similar Recipes

• Air Fryer Cheesy Broccoli Balls
• Greek Chicken Orzo Casserole

Cheesy Broccoli Pasta

Creamy vegan broccoli pasta

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course dinner

Cuisine Comfort / Plant-Based

Ingredients

  

Cheesy Broccoli Pasta

• 4 tablespoons vegan butter
• 4 tablespoons plain flour
• 4 cups unsweetened plant milk oat, soy, or almond
• 1 cup vegetable stock
• 350 g vegan mature cheddar cheese grated
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika or cayenne powder
• 1/2 teaspoon salt
• 500 g pasta of choice
• 1 large head broccoli

Garlic Breadcrumbs

• 1 heaped tablespoon vegan garlic butter
• 1 cup breadcrumbs

Instructions

 

• Heat vegan butter in a pan over low heat. Once melted, add flour and stir to form a smooth roux.
• Slowly whisk in plant milk and vegetable stock until smooth and thickened into a white sauce.
• Add grated vegan cheese, Dijon mustard, garlic powder, onion powder, paprika or cayenne, salt, and black pepper. Cook on low until fully melted and creamy.
• Cook pasta in salted water according to package instructions. Chop broccoli into bite-sized florets and add to the pasta during the last few minutes of cooking.
• For the garlic breadcrumbs, melt vegan garlic butter in a small pan over medium heat. Add breadcrumbs and toast, stirring constantly, until golden.
• Drain pasta and broccoli and add both to the cheese sauce. Stir to coat evenly. Add a splash of pasta water if the sauce is too thick.
• Serve immediately, topped with garlic breadcrumbs and freshly cracked black pepper.

Notes

This pasta is best served fresh while the sauce is silky and smooth. Leftovers can be reheated gently with a splash of plant milk.

 

Conclusion

This Cheesy Broccoli Pasta is creamy, comforting, and packed with flavor, proving that plant-based meals can be just as indulgent as classic comfort food. It’s a perfect weeknight dinner you’ll want to make again and again.