Lemon Baked Pasta with Broccoli
This is a dump & bake dairy-free pasta that features a lemon silken tofu sauce.
Servings: 4 servings
Calories: 359kcal
Equipment
- 8x11-inch baking dish
Ingredients
- 2 cups vegetable broth or water; see note #1
- 8 ounces elbow macaroni see note #2
- ½ teaspoon table salt or 1 teaspoon kosher salt; adjust to taste
- 1 large broccoli crown see note #3
- freshly ground black pepper to taste
- 1 large lemon
- 16 ounces silken tofu
- ⅓ cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400F. On the stove or in an electric kettle, bring 2 cups of vegetable broth to a boil. Slice the broccoli crown into small florets.
- Layer the macaroni in an 8x11-inch baking dish. Carefully top with the boiling broth and salt and stir. Top that with the broccoli florets. Season with salt and pepper to taste. Don't stir. Cover tightly with foil or an upside down sheet pan and bake at 400F for 15 minutes.
- After 15 minutes, check the pasta. If it isn't al dente, cover it and return to the oven for 5-10 minutes. Add extra water if it looks completely dried out.
- While the pasta cooks, make the sauce. Juice and zest the lemon. In a food processor with a standard blade attachment or a blender, blend together the silken tofu, nutritional yeast, 3 tablespoons lemon juice, olive oil, Dijon mustard, garlic powder, onion powder, and paprika. Taste for salt and add the lemon zest for a stronger lemon flavor, if desired.
- Stir the sauce into the cooked pasta and broccoli. The pasta should be hot enough to warm up the sauce, but if not you can cover the dish and bake it an additional 5 minutes. Enjoy!
Notes
- Broth: Any type of broth works, but I like using Not Chicken Bouillon (by Edward & Sons here. I just mix it with the water after it boils.
- Macaroni: I haven't tested this recipe with any other pasta variety, so I recommend sticking to elbow macaroni.
- Broccoli: This recipe works with frozen broccoli, which is a great option if you prefer very tender broccoli. The broccoli doesn't need to be thawed first, but the pasta will take a few more minutes to bake.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 56g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 336mg | Potassium: 664mg | Fiber: 6g | Sugar: 5g | Vitamin A: 541IU | Vitamin C: 73mg | Calcium: 88mg | Iron: 3mg
