One Pot Chick'n Broccoli Alfredo

Yield: 3 servings

Creamy, cheesy Vegan Chick'n Broccoli Alfredo made with high-protein pasta and a delicious, nut-free alfredo sauce. Ready in just 20 minutes!

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130 g Broccoli, don’t stress on trying to get exactly 130g, in this range is totally fine
1 ¼ cup Soy Milk
2 tbsp Corn Starch
3 tbsp Water
2 tbsp Nutritional Yeast
¼ tsp Sea Salt
¼ tsp Pepper
½ tsp Onion Powder
½ tsp Garlic Powder
Vegan Parmesan, optional topping

First, warm avocado oil on a pan then cook the package of Abbot's until golden brown. Set aside.
Add the pasta to your pot with the water and a pinch of sea salt. Bring to a boil then reduce to a medium low heat. Cook until the pasta is tender and there is a bit of water remaining.
While the pasta is cooking, whisk the corn starch with water and set aside. Add your broccoli to a food processor and pulse until it resembles a riced mixture. No need to blend for long, 10 seconds is likely enough.
Once the pasta is cooked, stir in the riced broccoli. Once combined, add in the milk, salt, pepper, nutritional yeast, onion powder, and garlic powder. Stir to combine, then stir in the corn starch/water mixture.
Cook, stirring often, until the liquid is mostly absorbed and you’re left with a creamy pasta. Make sure the heat is on LOW so the milk doesn’t curdle. Be patient! If you’ve been cooking for awhile and the pasta still feels too “liquid-y”, add another tbsp of corn starch mixed with 2 tbsp water.
Once the pasta has reached the perfect consistency, stir in the chick’n. The consistency of the sauce should be creamy. If it feels dry, stir in a splash of milk before adding the chick’n.
Remove from heat and optionally top with vegan parm.

Author: Annie Kimmelman