Cooked - Creamy Vegan Broccoli & Shells

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Vegan Broccoli & Shells

6.0

2 tablespoons oil

2 shallots (sliced in rounds)

1 yellow onion (diced)

2 cloves garlic (diced)

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper (to taste)

1 tablespoon fresh thyme (chopped)

4 cups broccoli florets

¾ pound pasta shells (dry)

2 cups broth (I used vegan chicken broth)

1 cup non-dairy milk (unsweetened)

1 cup non-dairy cream (I used Ripple)

½ cup vegan parmesan

2 tablespoons vegan cream cheese

Heat the oil in a skillet over medium heat and add the shallots. Cook for a few minutes, turning frequently, until crispy. Remove from the skillet and reserve the remaining oil.
Add the reserved oil to a large stock pot over medium heat. Add the onion & garlic and cook for 3 minutes. Stir in the dry seasonings & thyme and cook for 2 more minutes. Pour in the pasta, broccoli, broth and milk. Bring to a boil, then simmer until the pasta has absorbed all of the liquid - be sure to stir frequently, so that all of the pasta gets cooked. This should take 8-10 minutes.
Stir in the cream, parmesan and cream cheese. Continue to cook until the pasta is completely tender (approx. 5 minutes), stirring frequently. Taste and adjust salt and pepper as needed.
Serve hot with the crispy shallots on top.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 42 weeks ago

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