Creamy Broccoli Pasta Alfredo

Ingredients

• Protein Plus, Multigrain Pasta, Rotini

  Barilla

  16 oz or 448g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  5 cloves, minced or 15g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Yeast

  Leavening agents, baker's, active dry

  2 tbsp or 24g

• Salt

  Table

  ½ tsp or 3g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. (source: https://www.forksoverknives.com/recipes/celeriac-pasta-vegan-alfredo/#gs.on84y2)
2. 1. To make sauce, place celeriac pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 minutes or until soft.
3. 2. While celeriac steams, cook onion over medium-high heat until translucent, about 5 minutes. Add garlic in last minute or so of cooking.
4. 3. In a blender, combine celeriac, the onion and garlic, the pine nuts, plant milk, 2 tablespoons of the nutritional yeast, and the salt. Blend until smooth. Add water as needed to achieve a smooth, creamy consistency.
5. 4. Prepare pasta according to package instructions. Add broccoli in the last 4 to 5 minutes of cooking. Drain and rinse. Return pasta and broccoli to pot.
6. 5. Pour sauce over pasta and broccoli; stir to combine. Serve hot, sprinkled with additional nutritional yeast and freshly ground black pepper to taste.

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