Equipment
- stove
Ingredients
- 12 oz gluten free elbows, or shells
- 10 oz silken tofu
- ⅓ cup nutritional yeast
- 1 tbsp miso paste
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp onion powder
- 2 tsp garlic powder
- ⅛ tsp turmeric, for color
- 1 tbsp tapioca starch, or corn starch
- 1 tsp maple syrup
- ½ tsp sea salt, more or less to taste
- 1 tbsp dairy-free butter, optional
- 2 cups broccoli, steamed, finely chopped
Method
- Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al denté. Drain, reserving 1/2 cup of pasta water, and set aside.
- While the pasta is cooking, add the tofu, nutritional yeast, miso paste, lemon juice, Dijon mustard, onion powder, garlic powder, turmeric, tapioca starch, maple syrup, and salt to a blender and purée until smooth and creamy. Season to taste with more salt if desired.
- Return the pasta to the pot and add the optional butter if desired, warming over low heat and adding a splash of pasta water. Pour in the sauce and heat through until sauce is thick and bubbly, adding a bit of pasta water for desired thickness.
- Gently fold in the broccoli.
Nutrition
Serving 1servingCalories 414kcalCarbohydrates 74gProtein 15gFat 8gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 2gTrans Fat 1gSodium 552mgPotassium 384mgFiber 4gSugar 3gVitamin A 279IUVitamin C 41mgCalcium 51mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
