Vegan Mac and Cheese with Broccoli (One Pot)
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.
Servings 4 servings
Calories 543kcal
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Nutrition
Calories: 543kcal | Carbohydrates: 77g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Sodium: 397mg | Fiber: 6g | Sugar: 6g