One Pan Vegan Cheddar Broccoli Pasta




Yield 8 servings



  1. In a large sauce skillet, bring water, oil/vegan butter and non-dairy milk to a boil.
  2. Whisk in the nutritional yeast, miso and seasonings.
  3. 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.
  4. Once tender, turn off the heat and taste to adjust seasonings as needed.
  5. 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.

Courses Entree

Recipe by The Plant Philosophy at