There is so much to love about this vegan creamy blackened broccoli rigatoni! It is super simple, incredibly delicious, zesty, spicy, hearty, and wonderful. The broccoli is roasted in the oven once it is tossed with olive oil and blackened seasoning. The pasta can be cooked at the same time, and then the sauce can be made in just a few minutes. This whole meal takes less than 30 minutes, and you will definitely want seconds.
What You Need For this Creamy and Spicy Pasta:
- Rigatoni: Or any other short pasta.
- Vegan Butter and Olive Oil: For the broccoli and the pasta sauce.
- Garlic: To start the sauce.
- All purpose flour: To make a roux.
- Blackened Seasoning: Store-bought or homemade.
- Vegan Heavy Cream: I used Country Crock Plant Cream.
- Vegetable Broth: I used store-bought, but homemade works too.
- Vegan Parmesan: I used Follow Your Heart brand.
- Lemon: Fresh lemon since you will need the zest as well as the juice.
- Broccoli: Fresh broccoli florets are best.
There is not much better than a creamy sauce that has some spice to it. The combination of the creamy, cheesy pasta sauce that has extra blackened seasoning in it, and the blackened broccoli is one of a kind and so addictive. This vegan creamy blackened broccoli rigatoni is restaurant-worthy and will make anyone think you are a professional chef, even though this recipe is pretty fool-proof.
Why Should You Make this Amazing Vegan Pasta?
- This yummy pasta takes less than 30 minutes to make.
- It is such a simple and fool-proof recipe.
- The combination of creamy cheesiness and the spicy blackened seasoning is amazing.
- Blackened broccoli will be your new favorite way to eat broccoli!
- Restaurant-worthy dish with barely any effort needed.
Vegan Creamy Blackened Broccoli Rigatoni
Ingredients
Blackened Broccoli
- 1 Pound(lb) Broccoli, cut into florets
- 1 Tablespoon Olive Oil
- 1 1/2 Tablespoons Blackened seasoning, store-bought or homemade(link below)
Creamy Blackened Rigatoni
- 16 oz Rigatoni or other short pasta
- 2 Tablespoons Vegan butter
- 1 Tablespoon Olive oil
- 6 Cloves Garlic, chopped
- 2 Tablespoons All purpose flour
- 1 1/2 Cups Vegan cream or milk, I used Country Crock Plant Cream
- 1/2 Cup Vegetable broth
- 1 Tablespoon Blackened seasoning
- 1 Lemon
- 1 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- Spread the broccoli florets onto a large sheet pan. Drizzle the broccoli with the olive oil and sprinkle with the blackened seasoning. Toss to coat the broccoli in the oil and seasoning.
- Roast in the oven for 15 minutes, take the broccoli out of the oven, toss the broccoli, and roast for another 7-10 minutes or until the broccoli has a nice brown char on the edges.
- While the broccoli is in the oven, cook the pasta according to package directions, then drain when it is al dente.
- I like to toss the pasta with a drizzle of olive oil so it does not stick together while I make the sauce. Set aside.
- Using the pot you cooked the pasta in, heat the vegan butter and olive oil on medium. Once the butter has melted, add the garlic and saute for 2-3 minutes.
- Sprinkle the flour into the pot and whisk it with the butter and oil until you have formed a paste. Let simmer for a minute.
- Pour in the vegan cream and broth, whisk to combine everything, making sure that there are no lumps of flour remaining.
- Add the blackened seasoning, the zest and juice of the lemon(about 2 teaspoons of juice) and whisk. Let the sauce simmer for a few minutes on medium-low, until the sauce thickens
- Add the vegan parmesan and whisk the sauce until the cheese has melted as much as it can.
- Taste the sauce and adjust the seasoning, adding salt, pepper, and/or more lemon if needed.
- Pour the pasta and broccoli into the pot with the sauce and toss to combine everything. Serve!
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