Step 1

Start by roasting, boiling or steaming your broccoli. If you use the oven, pre-heat to 425 degrees F. Prepare your chopped broccoli and peeled garlic into a mixing bowl and coat evenly in oil (if you're boiling or steaming, skip this part and just boil and steam as you desire). For air fryer or oven, place broccoli and garlic onto a lined baking sheet and roast in the oven at 425 degrees for 20-30 minutes or until roasted to your liking. If air frying, air fry at 400 degrees for 10-13 minutes until roasted to your liking.

Step 2

Next, you'll want to start making your vegan creamy pasta sauce by adding into a blender: soft tofu, vegetable bouillon, nutritional yeast, garlic powder and dry basil. Blend until smooth. If you have a smaller blender and it's not blending easily, make sure the tofu is ripped into smaller chunks and you can add a splash of water to help but shouldn't be necessary.

Step 3

Then, cook your pasta according to the package instructions. Use gluten-free pasta, if you are gluten-free and if you want higher-protein, use a higher protein pasta.

Step 4

Once the broccoli and garlic are roasted, boiled or steamed, I recommend adding half of it into the blender and blend into the sauce until smooth, but you don't have to add it into the sauce if you don't want to. You can use your broccoli and garlic in the pasta.

Step 5

Drain your pasta, and add your cooked pasta into the pot, with the sauce and the remaining broccoli and garlic and heat it up. Toss until well-combined. Add salt & pepper to taste and enjoy your vegan creamy broccoli pasta!