Hello, and Happy New Year. I’m back from my break with this creamy, delicious pasta dish. The garlicky, creamy sauce goes really well with the pasta and broccoli.
Yield; Two servings (492kcal per serving) Cook time; 15 minutes
- One tablespoon of non-dairy margarine
- Two cloves of garlic, minced
- One tablespoon of plain, all purpose flour
- 150ml non-dairy cream
- 150ml vegetable stock
- 30g(1oz) non-dairy parmesan cheese, or substitute for nutritional yeast
- One teaspoon of parsley
- Salt and black pepper to taste
- 150g(5oz) tagliatelle
- One head of broccoli, cut into florets
- In a large frying pan over a medium heat, melt the margarine. Once melted, add the garlic and cook for one minute. Add the flour and cook for another two minutes.
- Slowly whisk the cream and stock into the margarine, garlic and flour. Add the cheese and parsley then cook uncovered for a couple of minutes.
- While the sauce cooks and thickens, move onto the pasta. Bring a large pan of salted water to a boil, cook the pasta per the instructions on the packet. Four minutes before the pasta is finished cooking, pop the broccoli into the pan with the pasta.
- Once the pasta and broccoli are cooked, remove from the heat and drain. By this time the sauce will have thickened, so now simply mix the pasta and broccoli through the sauce.
- Serve immediately.
- For this dish, I used Tesco Free From parmesan style cheese, you can find it in most larger branches of Tesco. You can of course use Violife’s Prosociano, or nutritional yeast instead if you prefer.
- I also used Alpro single soya cream for this, but you could use Oatly or Provamel instead. You can buy Alpro cream from most supermarket Free From sections.