Cheesy Vegan Broccoli Pasta Casserole

Some days I feel like Super Mom and I will do it all, from hands-on activities with the kids, to cleaning the house top to bottom, but some days, I just try and get by without hooking up to an iv drip of coffee (just kidding, I would never do that...The love for coffee is real, I'm just too afraid of needles). It's days like those - where even doing the bare minimum seems to leave you exhausted, that you just feel like ordering delivery for dinner. But here's the thing: delivery is expensive, and it usually takes 20 minutes to figure out what to order anyways. So next time you are having a busy day and just don't feel like cooking, try this "Cheesy" Broccoli Pasta Casserole.

My mom used to make us cheesy penne casserole with broccoli, and I loved it. There were always crunchy cheesy pieces that were my favorite, and there's just something about broccoli and cheese that go so well together.  Well, nothing will compare to Mom's home cooking, and my Cheesy Broccoli Pasta Casserole "aint your mama's casserole", it's dairy-free, vegan-friendly, and still has all the good cheesy flavor. No artificial cheese either, just good healthy ingredients to make a low maintenance dinner. 

This was a perfect sized dish for me and the kids while my husband was away for work, it got us through a dinner with some left overs for lunch. This pasta casserole make a small 8" square pan, so if you're feeding a hungry family, you'll likely want to double-up and make two.

Here is my recipe for "Cheesy" Broccoli Pasta Casserole:


2 Cups Dried Pasta (Penne or Fusilli)
2 Cups Diced Broccoli
1 Cup Roasted Cashews
3 Cups Vegetable Stock
3 Tbsp Nutritional Yeast


Preheat the oven to 350'

In a high speed blender, blend together cashews, vegetable stock and nutritional yeast until smooth. 

Add the pasta, broccoli and cashew vegetable stock to a 8" square casserole dish. 

Bake for 1 hour 15 minutes, or until the pasta is al dente and most of the sauce has been absorbed or thickened. 



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