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Vegan Cheesy Pasta With Broccoli & Tomatoes - Good Old Vegan

Vegan Cheesy Pasta With Broccoli & Tomatoes

Cheesy Shells with Broccoli, Tomatoes & Herbs 🌿🍃🌿🍃

Comfort food with a twist 💃This pasta is full of umami flavors, nourishing veggies, herbs, citrus, and just plain cheesy goodness 🌿

From start to finish, dinner will be on the table in 30 minutes! Use your choice of pasta, whether whole wheat, lentil, chickpea or regular 👍 This dish would be great with beans added too. It uses marinated artichokes here, but I include other alternatives in mu blog post! 🌿🍃

Vegan Cheesy Pasta With Broccoli & Tomatoes

This Cheesy Pasta with Broccoli and Herbs is a perfectly warm and cozy pasta bowl, filled with lots of delicious vegan umami flavors and nourishing vegetables. Plus, it’s ready in around 30 minutes!

Course Dinner

Cuisine Italian-Inspired

Keyword Plant-Based Cheesy Pasta, Vegan Cheesy Pasta

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 444kcal

Author Janet

Ingredients

3 servings pasta
1 cup broccoli florets, packed, cut into small bite sized pieces
2 tbsp olive oil
3/4 cup marinated artichokes drained, roughly chopped
1 cup cherry tomatoes sliced lengthwise
1/2 cup vegetable broth
3/4 tsp salt
1/2 tsp black pepper
Juice of 1/2 lemon
2 tbsp nutritional yeast
1/3 cup fresh parsley packed, chopped
1/3 cup fresh basil packed, chopped
Red chili flakes for serving
Fresh herbs for serving

Instructions

Cook the pasta in salted water until just barely al dente. Drain.
Meanwhile, cut and saute the broccoli florets in 2 tbsp olive oil in a large pan over medium heat for 5 minutes until crisp-tender, stirring occasionally. It is fine if they get a bit browned.
Add the cooked pasta and the remaining ingredients and cook together for another minute or two in the pan until pasta is cooked.