Vegan broccoli alfredo made quick and easy from a can of coconut milk. This rich, creamy and heathly meal can be prepared in minutes.
Boil water for pasta and cook pasta according to package directions. (The cook time will vary depending on the size and shape of the pasta.) Be sure to set a timer, you will want to add the broccoli to the water 3 minutes before your pasta is done cooking.
While the pasta is cooking cut up broccoli into small bite-sized pieces and set aside.
Make the vegan alfredo sauce by adding a can of coconut milk, 1/2 cup water, 4 teaspoons starch, 1 tablespoon nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to a saucepan and mix well.
Once it is mixed, turn on the heat to medium-low and stir it frequently until it thickens and comes to a slow boil. Then turn it off.
When your pasta has 3 minutes left to cook, toss the bite-sized pieces of broccoli into your pasta water. (They will turn bright green and cook along with the pasta.)
Drain the pasta and broccoli, but don't rinse.
Add the pasta and broccoli to the alfredo sauce and stir well.