Vegan Broccoli and Cheese Shells
Super creamy vegan cheddar sauce made with veggies mixed with steamed broccoli and shells!
Servings: 6 people
Ingredients
Vegan Cheddar Sauce
- 1 1/2 C. Carrots(about 2 large carrots or 3 smaller ones)
- 2 C. Sweet Potatoes(about 3 large potatoes or 5 small ones)
- 1 Tbsp. Olive oil
- 1 2/3 C. Vegetable broth
- 1/4 C. Nutritional yeast
- 3 Tbsp. Lemon juice
- 1 Tbsp. Garlic powder
- Salt and Pepper to taste
For the Pasta
- 1 Box Shells
- 2 C. Broccoli, cut into florets
- Salt and Pepper
Instructions
- Preheat the oven to 400 degrees. If the sweet potatoes or carrots are large, cut in half. Toss the carrots and sweet potatoes in olive oil and sprinkle with salt and pepper.
- Roast on a baking sheet for 30-35 minutes or until the carrots and sweet potatoes are soft and mashable.
- While the veggies are roasting, start boiling the water for the pasta. Once the water is boiling, blanch the broccoli in the boiling water for about 2 minutes or so until bright green and a little softer. Remove from boiling water and set aside.
- Now add the pasta shells to the boiling water and cook according to package directions.
- Once the veggies are done, let them cool for a few minutes until you can handle them. Add the carrots to a blender, then peel off the sweet potato skin and add that along with the veggie broth, lemon juice, nutritional yeast, garlic, salt and pepper. Blend, scraping down the sides when needed until totally smooth. It may take a few minutes. Taste and adjust seasoning.
- When the pasta is ready, drain and return to pot. Pour the sauce over the pasta and add the broccoli. Taste and adjust seasoning again. Serve immediately.