Creamy Broccoli pasta bake

It seems in every vegan recipe book you get at least half of the book dedicated to pasta, well its understandable why, pasta is just that good and will make the crappiest cook look like a gourmet chef.  So I guess its about time that I give you a pasta recipe, this is my favorite pasta bake its creamy with the lots of broccoli and cannellini beans that absorbs all the wonder sauce the crispy top adds a nice texture that’s sure to please a crowd.





  • 1/4 cup flour
  • 5 tbsp margarine 
  • 3 cups soy milk
  • 1 cup vegetable stock
  • 1/2 tsp cayenne pepper
  • 1/2 tsp nutmeg 
  • 1/2 tsp Dijon mustard
  • dash black pepper
  • 2 cups broccoli
  • 3 baby marrows chopped roughly
  • 1/2 can cannelli beans
  • 1/2 cup wholewheat bread crumbs
  • 3 cups cooked macaroni pasta
  • 3 cloves garlic minced


Preheat oven to 356F

Melt margarine in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes. Increase heat to medium-high and slowly whisk in milk and vegetable stock until thick. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering, add the broccoli,beans, garlic and baby marrow cook for 10 minutes stirring frequently, then season with cayenne pepper, Dijon mustard and nutmeg.  Remove from heat and mix with the pasta.  Place the mixture in a baking dish and sprinkle with the breadcrumbs.  Bake for 10 -15 minutes until the top is a nice light brown color.  Remove from oven and let stand for 5 minutes.  


Serve with a salad.



6 thoughts on “Creamy Broccoli pasta bake

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