🍅🥦 Sun-Dried Tomato Penne with Broccoli

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🍅🥦 Sun-Dried Tomato Penne with Broccoli

Here comes the queen of nourish bowls, Janet! This recipe is one of the recipes that can be found in her cookbook. If you loved this, head over to Janet’s feed to check it out!

Recipe:

✨ 𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨

Ingredients:
8 oz (226 g) penne pasta
3 cups (273 g) broccoli florets, cut small
3/4 cup (180 ml) water
2 tbsp (28 g) plant-based butter
2 tbsp (16 g) flour
2 cups (480 g) plain, unsweetened oat milk
1/2 cup (120 ml) full-fat coconut milk canned
1 1/4 tsp (7g) kosher salt
1 tsp black pepper
1 1/2 tsp kosher salt
1 1/2 tsp garlic powder
3/4 tsp onion powder
1/4 cup (28 g) plant-based shredded cheddar
1/4 cup (28 g) plant-based shredded mozzarella
1 tsp Dijon mustard
2 tbsp (10 g) nutritional yeast
1 tbsp (4 g) fresh parsley
1/4 cup (57 g) sliced sun-dried tomatoes packed in oil drained
Red chili flakes for serving

Instructions:
Cook the pasta until al dente, then drain.
Cook broccoli in a pan with water until bright green and fork-tender.
Prepare the sauce in a saucepan, combining butter, flour, oat milk, coconut milk, salt, pepper, garlic powder, onion powder, plant-based cheddar, and mozzarella. Whisk until melted, then stir in mustard and nutritional yeast.
Finely chop fresh parsley.
Combine cooked pasta with sauce, sun-dried tomatoes, broccoli, and fresh parsley. Serve topped with red chili flakes.

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