Love Fed’s Creamy Vegan & Gluten Free Pasta with Broccoli Florets
Made for believers by a believer
2 cups quinoa elbows 2
1 pound broccoli florets
.33 cups nutritional yeast
2 tbsp all purpose gluten free flour
3 tbsp vegan butter (earth balance)
1.33 cups veg broth
8 ounce cream (coconut, cashew, hemp or a blend of all)
1.5 tsp turmeric powder
1 tbsp miso paste
1 dash salt and pepper to taste
Toast together the nooch and flour in a separate pan for 3-5 minutes or until lightly toasted. Constantly stirring to avoid burning.
Once toasted add to the pan vegan butter,veg broth,cream, tumeric powder, Salt and pepper and miso.
Whisk vigorously adding more broth if sauce is too thick.
Boil 1 quart water in seprate pot for broccoli and quinoa elbows.
Once water boils blanch broccoli for 30 seconds.
Scoop out the broccoli and let the water come back to a boil.
Add the pasta.
When pasta is ready add broccoli back into the pot with pasta and water and blanch for 30 seconds.
Strain everything and transfer to a large bowl. Add sauce to bowl and mix gently. Enjoy!!
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