Description
This Vegan Lemon Baked Pasta with Broccoli offers a delightful blend of creamy tofu sauce, wholesome macaroni, and fresh broccoli. Perfect for a quick dinner or a healthy meal that everyone will love!
Ingredients
Scale
- 2 cups vegetable broth or water
- 8 ounces elbow macaroni
- ½ teaspoon table salt or 1 teaspoon kosher salt; adjust to taste
- 1 large broccoli crown
- freshly ground black pepper to taste
- 1 large lemon
- 16 ounces silken tofu
- ⅓ cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400°F. Bring 2 cups of vegetable broth to a boil.
- Slice the broccoli crown into small florets.
- Layer the macaroni in an 8×11-inch baking dish. Pour the boiling broth over the macaroni and salt, then add the broccoli florets on top. Season with salt and pepper to taste. Do not stir.
- Cover tightly with foil or an upside down sheet pan, and bake at 400°F for 15 minutes.
- After 15 minutes, check the pasta. If it's not al dente, cover it again and return to the oven for an additional 5-10 minutes. Add extra water if it looks too dry.
- While the pasta cooks, make the sauce by juicing and zesting the lemon. Blend the silken tofu, nutritional yeast, 3 tablespoons of lemon juice, olive oil, Dijon mustard, garlic powder, onion powder, and paprika until smooth. Adjust salt and add lemon zest if desired.
- Stir the sauce into the hot pasta and broccoli. If necessary, cover the dish and bake an additional 5 minutes to warm through. Serve and enjoy!
Notes
Adjust the level of salt according to your taste preferences.
Feel free to add other vegetables for more texture and flavor.
If available, use a food processor for a smoother sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg