Ingredients
1/2 lb. pasta (reserve 1/4 cup pasta cooking water)
1 small onion finely chopped
2 tsp olive oil
1/2 lb. plant based grounds substitute
1 cup broccoli florets cut very small
3 tbsp vegan butter
2 tbsp flour
1.5 cups plant based milk
1 cup plant based cheddar shreds
2 to 3 tbsp nutritional yeast to taste
1/4 tsp turmeric
1 tsp garlic powder
1/4 tsp onion powder
3/4 to 1 tsp kosher salt to taste
1.5 tsp vegan worcestershire sauce
2 tbsp fresh parsley finely chopped
Method
Cook pasta in salted water until just al dente and drain (reserve 1/4 cup cooking water). Set aside.
Meanwhile in a large pan, add the onions and oil. Cook onions on medium heat approx 10 min until translucent, adding bit of water to prevent burning if needed.
Add plant based grounds, breaking up pieces with spatula. Cook until grounds are really browned and crispy, stirring occasionally.
Towards end of cooking, add the broccoli florets and cover, cook until the broccoli is bright green and fork tender.
Meanwhile, in a separate saucepan on medium heat, add the butter cook until melted then add the flour, whisk until smooth. Slowly, whisking constantly, drizzle in the milk until fully added and smooth. Very gently simmer 3 minutes.
Add remaining items in ingredients list except parsley and whisk into sauce until melted. Add this sauce to the pan with the onion mixture, along with pasta. Stir well and slowly add in up to 1/4 cup of the reserved pasta cooking water as desired. Serve, top with parsley.
