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by Reneon Nov 3, 2022
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4.94 from 15 ratings
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This Creamy Vegan Broccoli & Shells dish is made in one-pot and topped with crispy shallots for the perfect crunch. An easy vegan dinner!
Creamy pasta. One pot. Crispy shallots. Veggies. Need I say more? This pasta recipe is great for when you are short on time, but want something decadent and delicious – and with veggies, of course. The perfect weeknight dinner!
Starting at the End
One of the tastier parts of this recipe is the topping – crispy shallots. But to make things easier (and reuse the oil), the shallots are the first thing to cook. I opted to cook my shallots in a small skillet, but you could also make them in the stock pot the pasta will be made in.
Just heat some oil, cook the sliced shallots until browned, remove from the skillet and set aside. Reserve the oil so that it can be used in the pasta.
How to Make One Pot Pasta
Reheat that shallot oil and add onion & garlic. Cook for a few minutes, then add in the dry seasonings and fresh thyme. Let this cook for a couple more minutes, then pour in the dry pasta, broccoli florets, broth and non-dairy milk. Bring this to a boil and stir, stir, stir.
Once the liquid has been absorbed and the pasta is al dente, add in the non-dairy cream, vegan parm and vegan cream cheese. This is the part where I need you to trust the process. It might seem like the pasta isn’t going to fully cook, but trust me, it will get there. Continue to stir and simmer for another 5 minutes – or until the pasta is fully tender.
Serve it Up
Now it is time to eat! Serve the pasta & broccoli hot and top with the crispy shallots. This pasta is creamy, delicious and a one-pot recipe you don’t want to miss.
For the leftovers you can reheat with a little bit of non-dairy milk to loosen things up again.
Need More Recipe Inspo? Check these Out!
- Vegan Broccoli Pesto Pasta
- Broccoli Rice White Bean Summer Salad
- Crispy Mushroom Stir-Fry Bowls
Did you Make this Recipe?
If you made these Creamy Vegan Broccoli & Shells I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Creamy Vegan Broccoli & Shells
Servings: 6
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
This Creamy Vegan Broccoli & Shells dish is made in one-pot and topped with crispy shallots for the perfect crunch. An easy vegan dinner!
4.94 from 15 ratings
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Ingredients
- 2 tablespoons oil
- 2 shallots sliced in rounds
- 1 yellow onion diced
- 2 cloves garlic diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1 tablespoon fresh thyme chopped
- 4 cups broccoli florets
- 3/4 pound pasta shells dry
- 2 cups broth I used vegan chicken broth
- 1 cup non-dairy milk unsweetened
- 1 cup non-dairy cream I used Ripple
- 1/2 cup vegan parmesan
- 2 tablespoons vegan cream cheese
Equipment
Instructions
Heat the oil in a skillet over medium heat and add the shallots. Cook for a few minutes, turning frequently, until crispy. Remove from the skillet and reserve the remaining oil.
Add the reserved oil to a large stock pot over medium heat. Add the onion & garlic and cook for 3 minutes. Stir in the dry seasonings & thyme and cook for 2 more minutes. Pour in the pasta, broccoli, broth and milk. Bring to a boil, then simmer until the pasta has absorbed all of the liquid – be sure to stir frequently, so that all of the pasta gets cooked. This should take 8-10 minutes.
Stir in the cream, parmesan and cream cheese. Continue to cook until the pasta is completely tender (approx. 5 minutes), stirring frequently. Taste and adjust salt and pepper as needed.
Serve hot with the crispy shallots on top.
Video
Calories: 417kcal, Carbohydrates: 59g, Protein: 14g, Fat: 14g
Cuisine: American, Italian
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
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published on Nov 3, 2022
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17 comments on “Creamy Vegan Broccoli & Shells”
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Sharda — Reply
This was sooo yummy! Super easy to make! I added a twist! sautéed the onions in a miso and used vegan cheddar shreds with Parmesan (a little nutritional yeast). Definitely making this again! 🤌🏾
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Rene — Reply
Thanks so much Sharda!
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Casondra — Reply
This was so good and very easy to make. Doubled the recipe to feed a family of 4 (two teenage boys). I added some frozen peas and some nutritional yeast at the end. This will be on rotation for sure!
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Rene — Reply
Thanks Casondra! So glad it was a hit with the whole family!
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Jackie van der Meer-Cairncross — Reply
So very good! Definitely one that I will be making again (and again and again). Thanks!
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Jackie van der Meer-Cairncross — Reply
So, so, very good! Definitely one that I will be making again (and again and again). Thanks!
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Rene — Reply
Thanks so much Jackie!
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Arielle — Reply
This was really good!!!! I couldn’t stop “taste testing” lol mine kept out just like the picture! It also very easy to prep and loved that it was in one pot. Literally so perfect for meal prepping
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Rene — Reply
haha – nothing wrong with a good taste test along the way!
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Emma — Reply
Soo good! Deglazed the onion garlic and spices in white wine. Amazing recipe!
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Lori — Reply
This was very tasty!!
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Bb — Reply
I enjoyed this! Changes/what I used:
Whole wheat penne
Cashew cream (blended cashews and water)
Silk unsweetened soy milk
Dried thyme
Not chicken bouillon
Violife cream cheeseI added a bit more of each seasoning at the end. This was a good pantry meal – I made this with what I had on hand. Would make again!
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Lori — Reply
This was very tasty!!
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Laura — Reply
Hello! What kind of non-dairy milk do you suggest?
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Rene — Reply
I usually use unsweetened almond milk!
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Karolyn — Reply
Absolutely delicious, I made it exactly as written, looked exactly like the pic! I stirred that thing the whole darn time so I feel like I really earned my dinner! 🤣
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