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Creamy Broccoli Vegan Pasta

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



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

Broccoli Mixture

  • 1 tablespoon 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 tablespoon 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
  • ½ teaspoon ground nutmeg
  • 1 teaspoon pink salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoon nutritional yeast*
  • 1 stalk spring onion, thinly sliced, to garnish



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

Broccoli Mixture

  • In a large pot, melt oil over a medium-high heat.
  • 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.
  • Add in broccoli florets, pinch of salt and mix well with the leek for 2-3 minutes or until broccoli begins to cook through.
  • 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.
  • Whilst broccoli is cooking, make the white sauce.

White Sauce

  • Melt oil in a medium size saucepan over medium heat, add minced garlic and cook for 1 minute until fragrant.
  • Stir in flour, cooking gently for 1 minute with a whisk.
  • Gradually pour in milk, whisking until thickened and small bubbles begin to appear on the surface, don’t boil.
  • Reduce heat to low and add in nutmeg, salt, pepper and nutritional yeast, whisk well.
  • Turn off heat, set aside.
  • 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.
  • 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.
  • Divide between serving bowls and garnish with spring onion and cheese if desired.


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.


Calories: 312kcal | Carbohydrates: 27g | Protein: 7g | Fat: 21g | Saturated Fat: 16g | Sodium: 880mg | Potassium: 529mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1320IU | Vitamin C: 139.2mg | Calcium: 323mg | Iron: 2.1mg