Cheesy broccoli pasta


  • 250g pasta
  • 1/2 broccoli head roughly cut

Creamy sauce:

  • 25g (5 tsps) butter
  • 25g (8tsps) flour
  • 300ml (1 1/4 cup) oat milk
  • 50g vegan cheese (or more)
  • 1 tbsp mustard
  • Salt, pepper and oregano to taste

Veg mix:

  • 1/2 red onion
  • 3-4 garlic crushed and grated
  • Handful mushrooms sliced
  • 1 veg stock cube, crushed and mixed with 1/2 cup of boiling water


  1. In a large saucepan, boil the pasta for 10 minutes with a pinch of salt.
  2. Add the broccoli in the last 4-5 minutes.
  3. In a small saucepan, melt the butter down and add the flour. Mix well on mid to high heat.
  4. Slowly add milk, stirring well. Bring to boil then bring down to simmer until texture has thickened slightly.
  5. Add 1 tbsp of mustard and the cheese and mix until thickened completely.
  6. Add salt, pepper and oregano to taste. Put to the side and heat up again later when adding to pasta.
  7. In a frying pan, sauté your onions, garlic and mushrooms together with salt, pepper and oregano until softened.
  8. Add the stock water and bring to boil on high heat.
  9. Add the veg mix and creamy sauce to the past and mix well.
  10. You may add more milk to the sauce whilst on heat if it thickens too much to loosen it.
  11. Serve with garlic bread or spinach salad.
  12. You may also put it in an ovenproof dish, cover with grated cheese and bake in oven (180°c/gas mark 6) until cheese is golden.