
Creamy Broccoli & Spinach Pasta 2-3 people Prep: 5 minutes Cook: 20 minutes Dairy Free Looking for a comforting pasta that’s as nutritious as it is delicious? This Creamy Broccoli & Spinach Pasta is your answer! Packed with vibrant greens like broccoli and spinach, and enriched with a silky dairy-free sauce, it’s the perfect mid week meal. Made with Organic Soy Unsweetened Ingredients 200 g pasta 1 Tbsp olive oil 1 small leek, diced (white part only) 2 cloves garlic, minced 1 head broccoli 1 tsp dried thyme (or fresh) 1 1/2 cups PureHarvest Soy Milk (or oat/almond milk) 2 Tbsp nutritional yeast 1 Tbsp miso paste 1 Tbsp cornstarch or arrowroot powder (to thicken) 2 cups fresh spinach 1 cup peas 1/2 tsp salt & black pepper to taste Juice of ½ a lemon Fresh herbs like dill/parsley/basil to garnish Instructions Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining. In a large pan, heat olive oil over medium heat. Sauté leek for 2–3 minutes until softened. Add garlic, broccoli. Cook for 5–7 minutes. In a small bowl, mix cornstarch with 2 tbsp of almond milk to form a slurry. Pour the remaining almond milk into the pan, then add the cornstarch slurry and nutritional yeast, thyme and miso. Stir well and let the sauce thicken (about 3–5 minutes). Stir in spinach and peas and cook until wilted. Add pasta and mix well. Adjust consistency with reserved pasta water if needed. Season with salt, pepper, and a squeeze of lemon juice. Share this recipe Print recipe

Creamy Broccoli & Spinach Pasta

2-3 people
Prep: 5 minutes
Cook: 20 minutes

Dairy Free

Looking for a comforting pasta that’s as nutritious as it is delicious? This Creamy Broccoli & Spinach Pasta is your answer! Packed with vibrant greens like broccoli and spinach, and enriched with a silky dairy-free sauce, it’s the perfect mid week meal.

Made with: Organic Soy

Unsweetened

Ingredients

200 g pasta
1 Tbsp olive oil
1 small leek, diced (white part only)
2 cloves garlic, minced
1 head broccoli
1 tsp dried thyme (or fresh)
1 1/2 cups PureHarvest Soy Milk (or oat/almond milk)
2 Tbsp nutritional yeast
1 Tbsp miso paste
1 Tbsp cornstarch or arrowroot powder (to thicken)
2 cups fresh spinach
1 cup peas
1/2 tsp salt & black pepper to taste
Juice of ½ a lemon
Fresh herbs like dill/parsley/basil to garnish

Instructions

Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
In a large pan, heat olive oil over medium heat. Sauté leek for 2–3 minutes until softened.
Add garlic, broccoli. Cook for 5–7 minutes.
In a small bowl, mix cornstarch with 2 tbsp of almond milk to form a slurry.
Pour the remaining almond milk into the pan, then add the cornstarch slurry and nutritional yeast, thyme and miso. Stir well and let the sauce thicken (about 3–5 minutes).
Stir in spinach and peas and cook until wilted. Add pasta and mix well.
Adjust consistency with reserved pasta water if needed. Season with salt, pepper, and a squeeze of lemon juice.