Sometimes, you just need a little comfort food, am I right? I love a good creamy pasta as much as the next guy, but I CANNOT do a canned soup casserole. Even a heavy cream based recipe leaves me feeling less than stellar. But I was craving something creamy and hearty, big time, so I decided to make this super simple broccoli “cheddar” pasta. It’s completely dairy free, and could easily become vegan by simply leaving out the chicken!
Another helpful hint is that you could substitute your favorite veggies if you aren’t feeling broccoli.
I swear, though, the creaminess of this “cheese” sauce will leave you completely satisfied, and you won’t even notice that the dairy is missing! Plus, it uses all real ingredients that are good for you!
This broccoli “cheddar” pasta makes plenty to serve 4 to 6, or meal prep it ahead of time for a quick and easy lunch!
If you’re planning to have leftovers, just make sure that you add a little bit of almond milk to your bowl before reheating. This will help it stay nice and creamy in the microwave.
I used a rotisserie chicken for this broccoli “cheddar” pasta, but you could easily sauté about 3 chicken breasts and shred them up for the same result. I was just going for speed and convenience!
I love using frozen veggies when possible. Less prep time, they are usually cheaper, and you’re getting veggies that have been picked and frozen at their peak of ripeness. If you prefer to use fresh, you’ll want to add the broccoli to your pasta water with about 5-6 minutes of cooking time left, instead of 3-4.
Enjoy! And don’t forget to let me know what you think over on Instagram @sugarandsalt.wellness!