From time to time, I crave creamy dishes, but finding vegan options that actually taste rich in flavor is tricky, and I often end up settling for boring versions at restaurants. Creamy Vegan Broccoli Pasta is one of my favorite weeknight dinners because it’s simple, comforting, and full of flavor. In this recipe, the sauce is made with plant-based milk, nutritional yeast, and a hint of lemon, which gives it the creaminess of a traditional pasta without using any cheese or cream. The broccoli stays tender yet slightly crisp, adding a perfect texture contrast and freshness that makes every bite satisfying.

I have made this dish countless times and always rely on simple pantry staples. I use olive oil for the base, garlic for a fragrant punch, and a mix of spices that enhance the overall flavor without overpowering the vegetables. Always remember to reserve a little pasta water to adjust the sauce consistency—it makes all the difference between a dry dish and a perfectly creamy pasta.

You can serve this pasta on its own for a light meal, some crusty bread on the side for dipping in the sauce, also with a fresh salad to add crunch and color. For a finishing touch, sprinkle a little extra nutritional yeast or crushed red pepper over the top—it adds flavor and makes it look even more appetizing.

Its Perfect For

• Weeknight dinners that need minimal prep
• Quick lunches when you are short on time
• Vegan or plant-based meal plans
• Family meals where you want a kid-friendly dish
• Meal prep for work or school lunches

Ingredients

• 12 oz (340 g) pasta of your choice (penne, fusilli, or spaghetti works best)
• 3 cups broccoli florets
• 1 cup unsweetened plant-based milk (almond, oat, or soy)
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 tablespoons pasta cooking water (optional, to adjust creaminess)

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Strainer or colander
• Large skillet for sauce
• Whisk for smooth mixing
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Serving plates or bowls

How to Make Creamy Vegan Broccoli Pasta

Step 1

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water so they cook just enough to remain tender-crisp. Reserve 2 tablespoons of pasta water before draining.

Step 2

Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.

Step 3

Make it creamy: Lower the heat and stir in the plant-based milk, nutritional yeast, Dijon mustard, lemon juice, salt, black pepper, and red pepper flakes if using. Whisk continuously until the sauce is smooth and slightly thickened, about 3–4 minutes.

Step 4

Combine pasta and sauce: Add the drained pasta and broccoli to the skillet. Toss well to coat everything in the creamy sauce. If the sauce feels too thick, add a little reserved pasta water until you reach the desired consistency.

Step 5

Adjust flavors: Taste and adjust seasoning if needed. Add more salt, pepper, or lemon juice to enhance the flavor balance.

Step 6

Serve: Transfer the creamy vegan broccoli pasta to serving plates. Optionally, garnish with extra nutritional yeast, fresh herbs, or a sprinkle of crushed red pepper for a finishing touch. Serve warm for the best flavor and texture.

Tips for Perfect Creamy Vegan Broccoli Pasta

• Cook broccoli with pasta: I like to add broccoli to the boiling pasta water for the last 3 minutes. This keeps it tender yet crisp. Overcooked broccoli turns mushy.
• Reserve pasta water: I always save 2 tablespoons of pasta water before draining. It helps to loosen the sauce if it’s too thick.
• Use fresh garlic: Freshly minced garlic makes a huge difference. I sauté it lightly to release flavor. Burnt garlic can taste bitter, so watch the heat.
• Nutritional yeast for creaminess: I stir in nutritional yeast slowly. It gives a cheesy taste without dairy. Add more if you like a richer flavor.
• Adjust seasoning last: I taste and adjust salt, pepper, or lemon juice at the end. It keeps the flavors balanced.
• Don’t overmix pasta: I toss the pasta gently with the sauce. Overmixing can break the pasta and make it sticky.
• Serve immediately: I prefer this pasta warm. It tastes fresh and creamy, but if needed, reheat gently to avoid drying.

Optional Ingredients

• Cherry tomatoes for sweetness
• Sun-dried tomatoes for tangy flavor
• Vegan parmesan for extra cheesy taste
• Toasted pine nuts for crunch
• Fresh basil or parsley for garnish
• Red pepper flakes for a little heat

How to Serve Creamy Vegan Broccoli Pasta

I love serving this pasta in wide, shallow bowls so the sauce clings beautifully to every piece. I usually drizzle a little extra olive oil or a squeeze of fresh lemon on top. It makes each bite flavorful and bright, and the aroma of garlic and spices immediately makes the dish feel cozy and comforting.

I also pair it with a fresh salad or some lightly toasted bread. The crisp greens or crunchy bread add texture and balance the creamy richness of the pasta. Sometimes I like to sprinkle toasted nuts or seeds on top for a little extra crunch—it’s a simple way to make the dish feel special.

For leftovers, I portion the pasta into containers for meal prep. When reheating, I gently warm it on the stove with a splash of plant-based milk to restore the creamy texture. I find this method keeps the flavors intact, and it tastes almost as good as freshly made. You can also add a few fresh herbs like parsley or basil before serving to make it visually appealing and aromatic.

Is Creamy Vegan Broccoli Pasta Healthy?

Yes, this pasta is a healthy option. It’s packed with vegetables, plant-based protein, and fiber. The broccoli provides vitamins C and K, while the pasta and plant-based milk offer energy and essential nutrients.

Compared to traditional creamy pastas, it’s lower in saturated fat and calories. Using olive oil and nutritional yeast adds healthy fats and flavor without compromising creaminess. This makes it a nourishing choice for a wholesome, vegan-friendly meal.

Variations and Substitutions

• Add mushrooms: Sauté sliced mushrooms with garlic before adding milk. This adds an earthy flavor and extra texture to the pasta.
• Spinach version: Stir in fresh spinach at the last minute. It wilts gently, adding color and a boost of nutrients.
• Use cashew cream: Blend soaked cashews with water as a base for the sauce. It makes the dish even creamier and richer in flavor.
• Gluten-free option: Replace pasta with gluten-free noodles. The sauce works the same, keeping it creamy and delicious.
• Add protein: Toss in chickpeas or cooked tofu cubes. This creates a filling, high-protein meal.
• Lemon garlic twist: Increase lemon juice and zest. It brightens flavors, making the dish tangy and fresh.
• Spicy variation: Add chili flakes or a dash of hot sauce. It gives a gentle heat that pairs nicely with creamy sauce.
• Roasted broccoli: Roast broccoli instead of boiling for a nutty flavor. It adds a slightly crispy texture and depth to the pasta.

How to Store and How to Reheat

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain freshness. Avoid storing it at room temperature as the sauce can separate.

To reheat, I recommend using a skillet over low heat. Add a splash of plant-based milk to loosen the sauce and stir gently until warmed through. Avoid microwaving too long, as it can dry out the pasta and reduce creaminess.

Frequently Asked Questions About Creamy Vegan Broccoli Pasta

Can I use frozen broccoli?
Yes, you can! I recommend slightly thawing it or steaming it for a few minutes before adding it to the pasta. This helps prevent extra water from diluting the sauce, keeping it creamy and rich.

Can I make it nut-free?
Absolutely! You can skip cashew cream or any nut-based milk. I usually use oat, soy, or almond milk instead, and it still tastes rich and creamy. Make sure to use unsweetened milk to avoid altering the flavor.

How do I make it extra creamy?
If you like your pasta ultra-creamy, I blend half of the cooked broccoli into the sauce. I also add an extra tablespoon of nutritional yeast or a splash of plant-based milk. This makes the sauce thick, smooth, and indulgent without any dairy.

Can I prepare it ahead of time?
Yes, you can! I usually cook the pasta and make the sauce separately, storing them in airtight containers in the fridge. When ready to serve, I gently reheat on the stove, stirring in a bit of plant-based milk to restore creaminess.

Creamy Vegan Broccoli Pasta Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

This Creamy Vegan Broccoli Pasta is versatile, flavorful, and perfect for anyone looking for a cozy, plant-based dinner. From quick weeknight meals to prepped lunches for the week, this dish has become a staple in my kitchen.

Ingredients

• 12 oz (340 g) pasta of your choice (penne, fusilli, or spaghetti works best)

• 3 cups broccoli florets

• 1 cup unsweetened plant-based milk (almond, oat, or soy)

• 1/4 cup nutritional yeast

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional, for a little heat)

• 2 tablespoons pasta cooking water (optional, to adjust creaminess)

Directions

• Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water so they cook just enough to remain tender-crisp. Reserve 2 tablespoons of pasta water before draining.
• Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
• Make it creamy: Lower the heat and stir in the plant-based milk, nutritional yeast, Dijon mustard, lemon juice, salt, black pepper, and red pepper flakes if using. Whisk continuously until the sauce is smooth and slightly thickened, about 3–4 minutes.
• Combine pasta and sauce: Add the drained pasta and broccoli to the skillet. Toss well to coat everything in the creamy sauce. If the sauce feels too thick, add a little reserved pasta water until you reach the desired consistency.
• Adjust flavors: Taste and adjust seasoning if needed. Add more salt, pepper, or lemon juice to enhance the flavor balance.
• Serve: Transfer the creamy vegan broccoli pasta to serving plates. Optionally, garnish with extra nutritional yeast, fresh herbs, or a sprinkle of crushed red pepper for a finishing touch. Serve warm for the best flavor and texture.