one of my favorite combinations is broccoli, cheese, and pasta. this is reminiscent of velveeta style mac n' cheese but better for you and cruelty free. this can also be made gluten free by using gluten free products.
INGREDIENTS
2 cups whole wheat shells cooked to package directions (for gluten free I recommend these quinoa shells)
2 cups chopped broccoli
2 cups whole wheat shells cooked to package directions (for gluten free I recommend these quinoa shells)
2 cups chopped broccoli
1 tablespoon Earth Balance
1 and 1/2 tablespoons all purpose flour (chickpea flour for gluten free)
1 and 1/2 cup unsweetened almond milk (room temperature or slightly warmed)
4 oz. cubed Daiya Cheddar Style Wedge
1 teaspoon salt (plus extra for salting pasta water)
pinch of nutmeg
1 tablespoon nutritional yeast
fresh cracked pepper
sriracha
METHOD
serves two hungry people with left overs
or four with a side salad of greens
bring salted water to a boil and add pasta when boiling. cook according to directions on package. however I cook whole wheat or gluten free pastas a little bit longer then the package directions. just start tasting the pasta 5 minutes in or so. when pasta is slightly passed al dente add in chopped broccoli right into pasta water and cook for 2 minutes longer. drain and shock with cold water. let drain while you make the cheese sauce. in the same pot you boiled your water add the earth balance and melt over medium high heat. add flour to create roux by stirring constantly to cook out the starchy taste (about 2 minute or until barely tan.) add in warmed almond milk and stir very well and bring to a boil. when milk comes to a boil add in cubed daiya cheese, salt, nutritional yeast, and pinch of nutmeg. stir until all cheese is melted and sauce takes on a thick consistency. stir in pasta and broccoli and warm through and serve promptly!
1 and 1/2 tablespoons all purpose flour (chickpea flour for gluten free)
1 and 1/2 cup unsweetened almond milk (room temperature or slightly warmed)
4 oz. cubed Daiya Cheddar Style Wedge
1 teaspoon salt (plus extra for salting pasta water)
pinch of nutmeg
1 tablespoon nutritional yeast
fresh cracked pepper
sriracha
METHOD
serves two hungry people with left overs
or four with a side salad of greens
bring salted water to a boil and add pasta when boiling. cook according to directions on package. however I cook whole wheat or gluten free pastas a little bit longer then the package directions. just start tasting the pasta 5 minutes in or so. when pasta is slightly passed al dente add in chopped broccoli right into pasta water and cook for 2 minutes longer. drain and shock with cold water. let drain while you make the cheese sauce. in the same pot you boiled your water add the earth balance and melt over medium high heat. add flour to create roux by stirring constantly to cook out the starchy taste (about 2 minute or until barely tan.) add in warmed almond milk and stir very well and bring to a boil. when milk comes to a boil add in cubed daiya cheese, salt, nutritional yeast, and pinch of nutmeg. stir until all cheese is melted and sauce takes on a thick consistency. stir in pasta and broccoli and warm through and serve promptly!
I had to have seconds however!
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