Creamy Broccoli Pasta

This pasta is somewhere between a primavera and a mac and cheese — basically I was craving vegetables but I had to work with what I’ve got in a dorm kitchen.

Ingredients

Rotini

Broccoli

Cauliflower

Garlic

Olive Oil

Salt

Lemon juice

Butter

Dairy free mozzarella (I use Violife here, it’s the best!)

Dairy free parmesan (Violife!)

Plain unsweetened soymilk

Dairy free butter (Here I use Munsterland, Earth Balance is good in the US)

Break up broccoli and cauliflower. Peel and cut in half a clove of garlic. Toss broccoli, garlic and cauliflower in sea salt and olive oil, wrap in aluminum foil and toast in toaster oven for about 20 minutes at about 400F. Feel free to add more cubed vegetables like bell peppers or tomatoes.

Cook pasta according to package instructions in heavily salted water.

Combine pasta, roasted veggies, milk and butter in pan. Grate in cheeses. Stir, as cheeses melt and milk evaporates, until you get a creamy texture. Stir in a squirt of lemon juice. Serve with grated pepper, parsely or more grated cheese as garnish.

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