Creamy Roasted Broccoli Pasta - if you want it even creamier, double the amounts for the sauce! 🥦
150g shallots, sliced
3 cloves garlic, finely chopped
1 tbsp olive oil (and a little extra for drizzling)
250g pasta, cooked
250g broccoli, sliced
½ tsp garlic granules
A pinch of salt and black pepper
For the sauce:
200ml soya milk
1 tbsp flour
1 tbsp olive oil
1 tbsp nutritional yeast
1 tsp mustard
½ tsp crushed chillies
½ tsp oregano
½ tsp sea salt
Preheat the oven to 180℃. Put the broccoli on a large tray, add the garlic granules, a pinch of salt, a pinch of pepper, a drizzle of olive oil and toss to coat with the seasoning. Roast in the oven for 20 minutes until crispy at the edges.
In a large pan, fry the shallots in the olive oil for 4 minutes. Add the garlic and fry for a further 1 minute then set aside.
Add all the ingredients for the sauce to a small pan and whisk to combine, then continue to whisk over a low heat for 2-3 minutes until thickened.
To the pan with the shallots, add the pasta, broccoli and sauce and stir to combine.