There are only a few meals that truly delight my heart and my palate more than a good pasta. This vegan version of the famous recipe is no exception. It’s almost hard to believe that there is no cheese, no butter, no cream, and no oil! The cavatelli pasta is light and creamy and is a perfect medium for this mouthwatering sauce. It’s creamy, delicious, and heart-healthy. And best of all it can be ready in under 30 minutes. Enjoy!
- 8 ounces uncooked cavatelli pasta
- 1 teaspoon minced garlic
- 3 tablespoons tomato paste
- 1 Tbsp nutritional yeast
- 1 cup small chopped broccoli
- 2⁄3 cup thinly sliced fresh Cremini mushrooms
- 1 tsp oregano
- Salt and pepper
- 2 cups white Béchemel sauce
Cook pasta until nearly done, about 8-10 minutes.
While pasta is cooking, heat large 12-inch rimmed skillet over medium heat, add mushrooms, season with oregano. Dry sauté mushrooms, stirring frequently. If mushrooms begin to stick, add 2 Tbsp of water/veggie stock and deglaze pan. Cook until caramelized, season with salt and pepper. Set aside.
In a medium saucepan, add tomato paste, nutritional yeast, garlic, and Béchemel sauce. Stir to combine; cook for 3-5 minutes to warm through, add mushrooms and season with salt and pepper.
When pasta is nearly done, add broccoli to the pasta water, reduce to medium heat and cook covered, for 2 minutes. Reserve 1-cup pasta water, set aside and drain the remaining water (Do not rinse pasta). Return pasta and broccoli to the pot. Add Béchemel sauce and warm through.
**If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
Remove from the heat; add vegan Parmesan (optional) and serve.