Creamy Vegan Broccoli & Shells
This Creamy Vegan Broccoli & Shells dish is made in one-pot and topped with crispy shallots for the perfect crunch. An easy vegan dinner!
Ingredients
- 2 tablespoons oil
- 2 shallots sliced in rounds
- 1 yellow onion diced
- 2 cloves garlic diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1 tablespoon fresh thyme chopped
- 4 cups broccoli florets
- 3/4 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
- 1/2 cup vegan parmesan
- 2 tablespoons vegan cream cheese
Equipment
Instructions
- 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.
Video
Calories: 417kcal, Carbohydrates: 59g, Protein: 14g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 7mg, Sodium: 238mg, Potassium: 543mg, Fiber: 5g, Sugar: 10g, Iron: 2mg
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