Ingredients (for 2 persons)
- 600 ml unsweetened soy milk
- 1 tablespoon flour
- 1 tablespoon vegan butter
- 2 tablespoons tapioca powder
- 1 broccoli
- salt & pepper
- 200 grams of uncooked pasta of your choice
- 6 tablespoons nutritional yeast flakes (optional )
Recipe
- Boil a pot of lightly salted water for the broccoli.
- Cut the florets from the broccoli. Then peal the broccoli stem. The core that is not fibrous and hard can be eaten.
- As soon as the water boils add the broccoli florets and stem to the water.
- Cook the broccoli 5 – 10 minutes until very soft. Drain and mix with the soy milk until smooth.
- Let the butter melt over medium heat.
- Put another cooking pot on the fire with salted water to boil the pasta.
- Once the butter has melted, add the flour and mix to a roux.
- Gradually add the broccoli-milk mixture to the roux and let simmer.
- The mixture will now be slightly thickened and will form the basis for your “cheese” sauce.
- Season your sauce with salt and pepper. Don’t make it too salty yet, because the sauce will still thicken. Add the nutritional yeast for extra flavour.
- Cook your pasta.
- Mix the tapioca powder in a separate small bowl with a little water and pour into your cheese sauce.
- Leave the cooking pot on low heat and keep stirring. You will notice that the sauce slowly thickens and becomes somewhat ‘elastic’.
- Taste the sauce and add salt and pepper to taste.
- As soon as the pasta is cooked, drain it and pour the pasta with the sauce. Mix well.
- Serve with some fresh parsley.
Join the conversation