This vegan mac and cheese with broccoli has tender pasta shells, a creamy Parmesan sauce and small florets tucked into every bowl. A little Dijon adds tang, while tomato paste gives the sauce its warm orange color and a gentle tomato flavor. Everything cooks in one pot, including the pasta, so you can leave the colander in the cupboard.

This is a simple stovetop version for nights when you want something creamy without making a separate sauce. There is no blender or cashew soaking, and it takes about 30 minutes. If you enjoy my creamy zucchini pasta, this is another easy way to turn pasta and vegetables into dinner.

Why It Works

  • The sauce develops as the pasta cooks. The shells release starch into the stock and cream, helping the sauce coat the pasta without a separate flour and butter base.
  • The broccoli goes in later. Small florets need less cooking than dry pasta, so adding them near the end keeps them tender without letting them fall apart.
  • A little tang balances the cream. Dijon and tomato paste give the mild Parmesan sauce more depth. It has a gentle cheesy flavor, with optional vegan cheddar if you prefer a stronger finish.

How To Make It

Here is the quick flow. Full measurements and instructions are in the recipe card below.

Dry pasta shells with vegan butter, Parmesan, tomato paste and seasonings
Start in one pan: Add the dry shells, vegan butter, Dijon, tomato paste, Parmesan and seasonings.
Vegan cooking cream poured over pasta shells, stock and seasonings
Pour in the liquids: Stir the stock and cooking cream through the pasta to combine the sauce.
Pasta shells simmering in vegan Parmesan and tomato cream sauce
Simmer gently: The shells soften in the sauce, with regular stirring to keep them from sticking.
Small broccoli florets added to pasta shells in creamy orange sauce
Finish with broccoli: Add the small florets near the end and cook until the pasta and broccoli are tender.

Tips for Creamy Pasta

  • Keep the heat gentle and stir regularly. A deep pan with a lid gives the pasta room to move. Scrape along the bottom when stirring and separate any shells that have nested together.
  • Let the pasta guide the liquid. Start with the stock and cream in the recipe. If the pan looks dry while the shells are still firm, add a small splash of hot water. If the pasta is tender but the sauce is loose, simmer briefly uncovered. Pan width and pasta shape affect how quickly the liquid reduces.
  • Cut the broccoli small and evenly. Large florets may still be firm when the pasta is ready. Check the pasta before adding the broccoli so both finish together, especially if you use a quicker cooking shape.
  • Taste before adding salt. Vegan Parmesan and stock can already be salty. Adjust at the end, then serve while the sauce is slightly loose; it thickens as the pasta rests.

Swaps and Variations

  • Try another short pasta. Elbows or small penne are good alternatives to shells. Use the same dry weight, but check their package cooking time and adjust the liquid gradually.
  • Add a stronger cheese flavor. Stir the optional vegan cheddar from the recipe notes into the finished pasta. Let it melt gently, adding a splash of hot water if the sauce tightens.
  • Change the finish. Leave out the chili flakes for a milder bowl, or sprinkle toasted breadcrumbs over individual portions for a little crunch. Keep the crumbs separate from leftovers so they stay crisp.

How To Serve It

Spoon into bowls while the sauce is creamy and finish with black pepper or a little extra vegan Parmesan. A crisp green salad with lemon dressing balances the richness, and baked tofu works well alongside it. For another vegetable pasta dinner, try my creamy roasted red pepper pasta with its blended pepper sauce and tofu crumbles.

Frequently Asked Questions

No. Add the shells dry so they absorb the stock as they cook. Using already cooked pasta would leave too much liquid in the pan. The timings are based on medium wheat shells with a package cooking time of about 10 to 12 minutes.

Use a finely grated Parmesan style cheese intended to melt into sauces. A dry nut or seed sprinkle adds flavor, but it will not give the same smooth finish. Check the product label, since vegan cheeses vary in both texture and saltiness.

Unsweetened soy or oat cooking cream gives this sauce its richness. Ordinary plant milk makes a thinner sauce and is not a direct match for the cream. Avoid sweetened creamers or vanilla flavored milk.

Yes. Thaw it enough to cut any large florets into small pieces, then add it near the end as directed. Frozen broccoli can release extra water, so check the sauce before adding another splash of liquid.

Use gluten free pasta and check the stock, mustard, cream and cheese labels too. Pasta made from rice, corn or pulses can absorb liquid differently, so check it early and stir gently. The listed cooking time is a guide for wheat pasta.

There are no whole cashews to soak or blend, but some vegan cheeses, creams and butters contain nuts. It can be made with nut free products; check every label if that matters for you.

It is creamiest straight from the pan. For a head start, cut the broccoli and measure the seasonings ahead, then cook the pasta when you want to eat. Leftovers reheat with a splash of liquid. Freezing is not ideal because the pasta and broccoli can soften after thawing.

Storage and Reheating

Refrigerate leftovers promptly in an airtight container and use within 3 days. Reheat gently on the stove or in the microwave until hot throughout, stirring in a splash of water or unsweetened plant milk to loosen the sauce. The shells absorb more liquid as they sit, so chilled pasta will look thicker than a freshly cooked portion.

More Vegan Pasta Recipes

Vegan mac and cheese with broccoli and pasta shells in a white bowl

Vegan Mac and Cheese with Broccoli (One Pot)

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Pasta shells and broccoli in a creamy vegan Parmesan sauce with Dijon and a little tomato paste. The pasta cooks directly in the sauce, with no separate boiling or blender needed.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American inspired
Calories: 543
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 12 oz dry medium pasta shells choose a shape with a package cooking time of about 10 to 12 minutes
  • 3 tbsp vegan butter
  • 2 tsp Dijon mustard
  • 2 tbsp tomato paste
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1.75 oz vegan Parmesan finely grated; choose a variety suitable for melting
  • 2 1/2 cups low sodium vegetable stock
  • 1 cup unsweetened vegan cooking cream soy or oat; not a sweetened creamer
  • 10 oz broccoli florets cut into small pieces, about 3/4 inch across
  • salt to taste

Method
 

  1. Cut the broccoli into small florets, about 3/4 inch (2 cm) across. Thinly slice any tender stems. Have a little hot water ready to adjust the sauce during cooking.
  2. Add the dry pasta, vegan butter, Dijon, tomato paste, garlic powder, onion powder, Italian seasoning, black pepper, optional red pepper flakes and grated vegan Parmesan to a large, deep saute pan with a lid. Pour in the stock and cooking cream. Heat over medium, stirring until the butter melts and the tomato paste and mustard are dispersed.
  3. Once the sauce reaches a gentle simmer, reduce the heat to medium low and cover. Cook for about 6 to 8 minutes, uncovering to stir thoroughly every 2 minutes, including along the bottom. The pasta should be partly tender but still have a firm center. Use its package time as a guide and add the broccoli when roughly 4 to 6 minutes of cooking remain. If the sauce becomes thick while the pasta is still firm, add hot water a few tablespoons at a time.
  4. Stir in the broccoli, cover again and simmer for about 4 to 6 minutes, stirring halfway through, until the broccoli is tender and the pasta is cooked to your liking. Keep the heat gentle and add a little more hot water if needed to prevent sticking.
  5. If the pasta is tender but the sauce is loose, simmer uncovered briefly, stirring, until it coats the shells. If it is too thick, loosen with a little hot water. Taste before adding salt because the stock and vegan Parmesan already contain salt.
  6. Remove from the heat and let stand for 1 to 2 minutes. Serve while the sauce is still creamy and slightly loose, as it thickens as it stands.

Nutrition

Calories: 543kcalCarbohydrates: 77gProtein: 15gFat: 19gSaturated Fat: 5gSodium: 397mgFiber: 6gSugar: 6g

Notes

Liquid and timing: Start with the listed stock and cream. Pan size, pasta and cream brands affect absorption and cooking time. Add extra hot water only as needed, about 3 tablespoons (50 ml) at a time. Cooking time is approximate.
Cheese and cream: Use a melting vegan Parmesan and unsweetened cooking cream. Dry nut and nutritional yeast Parmesan substitutes do not melt in the same way. This is a mild Parmesan and tomato version of mac and cheese. For a stronger cheese flavor, optionally stir in 3 oz (85 g) vegan cheddar at the end with a little hot water if needed.
Storage: Refrigerate promptly in a covered container for up to 3 days. Reheat gently until hot throughout with a splash of water or unsweetened plant milk.
Nutrition: Estimated per serving for one quarter of the base recipe using representative ingredient values. Excludes optional red pepper flakes, extra salt and optional cheddar. Brands and portion sizes will change the values.

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