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Creamy Broccoli Vegan Pasta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 312 kcal
Author Samantha



  • 1 x 400g packet spiral pasta, gluten free if preferred

Broccoli Mixture

  • 1 Tbsp coconut oil
  • 1 large stalk leek, trimmed and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1 medium-large head broccoli, cut into florets

White Sauce

  • 60 g coconut oil
  • 2 cloves garlic, peeled and minced
  • 7 Tbsp gluten free all purpose flour, I use ‘Bob’s Red Mill Gluten Free 1:1 Baking Flour’
  • 3 cups almond milk or plant-based milk of choice
  • 1/2 tsp ground nutmeg
  • 1 tsp pink salt
  • 1 tsp cracked black pepper
  • 2 Tbsp nutritional yeast*
  • 1 stalk spring onion, thinly sliced, to garnish



  1. Cook pasta according to packet instructions.
  2. Scoop out 1 cup of the cooking water and set aside.
  3. Drain off water and set pasta aside until ready.

Broccoli Mixture

  1. In a large pot, melt oil over a medium-high heat.
  2. Add sliced leek and sauté for 2 minutes to soften. Stir through minced garlic and sauté for a further 3-4 minutes or until leek is soft and slightly translucent.
  3. Add in broccoli florets, pinch of salt and mix well with the leek for 2-3 minutes or until broccoli begins to cook through.
  4. Reduce heat to medium-low and cover pot with a lid. Let broccoli steam in the pot for 3-4 minutes or until tender, stirring occasionally.
  5. Whilst broccoli is cooking, make the white sauce.

White Sauce

  1. Melt oil in a medium size saucepan over medium heat, add minced garlic and cook for 1 minute until fragrant.
  2. Stir in flour, cooking gently for 1 minute with a whisk.
  3. Gradually pour in milk, whisking until thickened and small bubbles begin to appear on the surface, don’t boil.
  4. Reduce heat to low and add in nutmeg, salt, pepper and nutritional yeast, whisk well.
  5. Turn off heat, set aside.
  6. Once broccoli is soft and tender, stir through cooked pasta. NOTE: You may want to rinse the pasta under hot water to loosen it up again.
  7. Carefully pour the white sauce over the broccoli pasta, followed by the reserved 1 cup of cooking pasta water. Gently mix pasta to combine well with the sauce.
  8. Divide between serving bowls and garnish with spring onion and cheese if desired.

Recipe Notes

Store any leftovers in an airtight container, refrigerated, for 2-3 days. *FInd nutritional yeast from your local health food store, supermarket or online. You may also use regular dairy cheese.

Nutrition Facts
Creamy Broccoli Vegan Pasta
Amount Per Serving
Calories 312 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 16g100%
Sodium 880mg38%
Potassium 529mg15%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 4g4%
Protein 7g14%
Vitamin A 1320IU26%
Vitamin C 139.2mg169%
Calcium 323mg32%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.