Growing up I clearly remember making this cheddar broccoli pasta dish from a cheap packet at my grocery store. It was one of those $1 things in different varieties. This was always my favorite, I’d eat the whole thing myself – I know, super healthy. Despite it not being vegan, I wasn’t raised vegan, I also remember feeling pride in myself for cooking this meal on my own. It didn’t require anything fancy and took less than 20 minutes start to finish. So today I really wanted to challenge myself to recreate that flavor using more natural, plant-based ingredients and totally vegan, of course.
It’s amazing what flavors you can mimic from your past. I was super skeptical about cheese and cheesy flavors when transitioning to a vegan diet but let me tell you, there are so many inventive ways to achieve it. From nutritional yeast, to miso paste, to even using carrots and potatoes. Vegans can replicate that cheese-like taste and texture much more effectively these days. Seriously, don’t knock it until you try it firsthand.
For this particular recipe I’m using the nutritional yeast (aka nooch) and miso paste combo. That’s my preferred base for replicating that flavor as best I can. Adding depth with the veggie bouillon. There are great chicken-less vegan options available at most grocery stores. My favorite is by Better Than Bouillon (it’s palm oil-free). You can get it in cube portions or the paste in a jar, which dissolves best. Highly recommend it for this particular recipe to achieve the best flavor.
Be sure to leave me a comment below letting me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
One Pan Vegan Cheddar Broccoli Pasta
Yield 8 servings
- 2 cups Broccoli, finely chopped
- 1 pound Pasta, I used cavatappi
- 1 ½ cups Non-Dairy Milk*, unsweetened
- 2 ¼ cups Filtered Water
- ¾ cups Nutritional Yeast
- 1 ½ tbsp White or Chickpea Miso Paste*
- 2 tsp Vegan “Chicken” Bouillon*
- Oil or Vegan Butter, about 1 tbsp*
- 1 tsp Dried Parsley
- 1 tsp Garlic Powder
- Pepper, to taste
- In a large sauce skillet, bring water, oil/vegan butter and non-dairy milk to a boil.
- Whisk in the nutritional yeast, miso and seasonings.
- Fold in pasta and chopped broccoli, cover and reduce the heat to medium low. Cook according to pasta directions, about 10-12 minutes. Stirring occasionally.
- Once tender, turn off the heat and taste to adjust seasonings as needed.
- Serve hot topped with sunflower seed parmesan, optional.
*I prefer using unsweetened soy milk for this dish. It’s creamy and very neutral in flavor. Some non-dairy milks, like almond tend to leave a sweet aftertaste we want to avoid with a sauce like this.
*You can also use dark miso paste. Chickpea miso paste however is the only gluten free option as a substitute. This can be made completely gluten-free and oil-free if you use your preferred pasta and omit the added oil. I would recommend it for a more authentic taste/texture though.