broccoli pasta bake

This is the Best Baked Vegan Mac and Cheese with Broccoli Recipe! It’s a delicious macaroni pasta bake with dairy-free easy vegan cheese sauce and healthy veggies that can easily be made nut-free &amp; gluten-free! No matter if you’re vegan, vegetarian or non-vegan - this simple broccoli pasta casserole makes the perfect quick lunch or dinner for anyone!

Baked Vegan Mac and Cheese with Broccoli

oz macaroni elbows (or (gluten-free) pasta of your choice)

broccoli

russet potato (4 oz, peeled and cubed)

carrot

raw cashews (*see notes for nut-free option)

water (or more as needed)

olive oil (or canola oil)

onion (chopped, or sub 2 tsp onion powder)

garlic (minced, garlic

yeast

tsp mustard (or 2 tsp white miso paste)

tsp sea salt (or

lemon juice (or white vinegar)

dairy-free cheese (shredded)

cheese

herbs

Note: I highly recommend watching the recipe video for visual instruction!

In a large pot of salted water cook the pasta according to package instructions until al dente, adding the broccoli florets to the pot in the last 2-3 minutes.

Preheat oven to 355°F (180°C).

Cook Pasta &amp; Broccoli

Add the potatoes, carrots, cashews and 1 cups of water in a pot. Cook for about 10 minutes, or until soft enough to blend.

Meanwhile, heat the oil in a skillet over medium heat. Add the onion and a pinch of salt. Cook until tender and translucent, about 3 minutes. Then add the garlic and cook for another minute until fragrant.

Once the potatoes are done, carefully pour the whole mixture (+ carrots, cashews and cooking water) into a blender along with the sautéed onion, garlic, nutritional yeast, mustard, salt, and lemon juice. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides. (Add more water to desired consistency as needed. Taste and adjust seasonings.)

Vegan Cheese Sauce

Once the pasta is al dente, drain the cooking water. Add cooked pasta and broccoli to the skillet (which you used to cook the onion so you don&#x27;t need to rinse it). Pour the vegan cheese sauce over the pasta and toss to combine. Sprinkle with dairy-free cheese or crumb topping* as desired and bake for 10-15 minutes or until the cheese has melted. (If you skip the cheese or crumb topping, bake covered to prevent the pasta from drying out).

Remove from the oven, sprinkle with vegan parmesan and fresh herbs. Serve immediately!

Pasta Bake

If baked ziti had a love child with lasagna, this sausage baked pasta would be it! Penne pasta is tossed in a sausage-laced tomato sauce with spinach, then is baked with dollops of creamy ricotta and mozzarella. It&#39;s bubbly and cheesy, and best of all, it&#39;s a cinch to make—the easy meal gets assembled and baked in a single skillet! It&#39;s one of our family favorites, and I hope you’ll love it too.

Easy One Skillet Baked Pasta with Sausage and Ricotta

extra virgin olive oil

sausage

garlic cloves, thinly sliced

baby spinach

marinara sauce

penne pasta

ricotta cheese

cheese,

basil,

mozzarella cheese

Preheat the oven to 450˚F (230˚C). Bring a large pot of salted water to a boil.

Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 5 minutes. If the sausage has released a lot of fat, spoon off and discard all but about 1-2 tablespoons (you can skip this step if there’s not much fat in the pan).

Add the garlic and let it sizzle for about 2-3 minutes (things will start smelling really good). Pile in the baby spinach and cook, stirring often, until wilted. Reduce the heat to low and carefully pour in the marinara sauce (take care, as it might splatter). Season the sauce with salt and pepper. Let it bubble for a few seconds, then remove the pan from the heat.

Cook the pasta in the boiling water until just shy of al dente, then drain. Add the pasta to the sauce in the pan, along with 1/2 cup of water. Season with salt and pepper, and toss to combine.

In a small bowl, stir together the ricotta, 2 tablespoons of the parmesan cheese, egg and basil. Season with salt and pepper.

Dollop the ricotta in several places over the pasta. Sprinkle the mozzarella cheese and remaining 2 tablespoons of parmesan cheese over top. Transfer the skillet to the oven and bake until the cheese is melted and slightly toasted, about 10 minutes.

Let the pasta cool for 5 minutes. Sprinkle with more parmesan and basil before serving.

A Creamy, cheesy Broccoli Pasta Bake, great for an easy weeknight dinner. With a crunchy cheesy topping, this will be your new favourite pasta bake!

Broccoli Pasta Bake

350 g pasta, penne or rigatoni (3 1/2 cups)

onion (finely sliced)

g butter (3 tbsp)

g flour flour

semi-skimmed milk

thyme leaves

tbsp wholegrain mustard

garlic

g panko breadcrumbs

tsp sea salt

tsp black pepper

tbsp finely chopped parsley (optional)

Preheat the oven to 190C/374F.

Heat the butter in a saucepan. Add the chopped onion and cook over a low heat until the onion is soft, about 20 minutes should do the trick.

Add the flour to the onion and stir well, until you have a smooth paste.Switch from using a wooden spoon to a whisk then start adding the milk slowly, whisking continuously.Once all the milk has been added leave the sauce to simmer for a minute or two then whisk in 1 tbsp of wholegrain mustard, 2 cloves of minced garlic and 1 tbsp of thyme leaves. Simmer again for a few minutes, the sauce should now be silky smooth.Whisk in 2-3 tbsp of water from the cooking pasta.

Turn off the heat then add 70g of grated cheddar and 30g of finely grated parmesan. Stir well and season with salt and black pepper. Set aside until you&#039;re ready to use it.

Make The Sauce

Cook the pasta according to the packet instructions minus 5 minutes.About 5 minutes before it is due to be drained add the broccoli florets and cook them both together for about 5 minutes.Drain the pasta and broccoli then tip it all into a large casserole dish.

Cook The Pasta

Pour the sauce over the pasta and broccoli and gently mix it all together.In a small bowl mix together the panko breadcrumbs and the remaining cheddar and parmesan.Sprinkle the cheese and breadcrumb mixture over the pasta then cover the dish loosely with kitchen foil. Place the dish in the oven and cook for 20 minutes. Remove the foil then transfer the dish to under the grill and cook for about 10 minutes or until the topping is golden brown and crispy and the cheese has melted.Leave it to cool slightly then serve. If you want you can sprinkle some finely chopped parsley over the finished dish.

Make The Pasta Bake

Would make this again but next time would double the sauce.  Ours was dry but could taste the sauce that had soaked into the pasta.  Quite good!

This tasted totally delicious. I looked up at least 10 recipes before I settled on this one. The only thing was, it took one and a half hours to wash and chop everything, and peel the leaves off the thyme branches and chop them, and grate the cheeses. So, I wouldn't call this quick and easy, though it was very delicious. I have one person in my household who loves pine nuts, so I also toasted some pine nuts for her to sprinkle over.

Love the flavors! Perfect comfort food right now.

Pasta bake is one of those meals that always satisfies and tastes good. With the addition of one of my favourite veggies, broccoli, this sounds amazing.

This is a family favourite in our house. So easy to make too.

This was so simple to make and my entire family loved it! Saving to make again later, thank you!

This is the ultimate comfort food! I love using broccoli in pastas and this pasta bake is a great way to incorporate more veggies in our meals!

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Top 3 broccoli pasta bake recipes from across the web

The most viewed broccoli pasta bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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