Creamy Vegan Blue Cheese Pasta with Spring Greens
My Creamy vegan blue cheese pasta with peas, asparagus and broccoli is an easy, comforting spring pasta recipe packed with flavour and seasonal vegetables.
Servings: 2 people
Calories: 965.87kcal
Equipment
- chopping board
- knife
- large saucepan for the pasta
- Steamer or steaming basket
- medium saucepan for the sauce
- colander
- Wooden spoon or whisk
- Cheese grater
Ingredients
- 200 g vegan blue cheese crumbled
- 100 g vegan cheddar-style cheese grated
- 150 ml unsweetened plant milk
- 200 g asparagus trimmed and chopped
- 200 g broccoli cut into small florets
- 150 g peas fresh or frozen
- 150 g pasta
- 1 tablespoon vegan butter
- 1 tablespoon plain flour
- ½ teaspoon garlic powder
- ½ teaspoon English mustard
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a large pan of salted water to the boil. Add the pasta and cook for until al dente, adding the peas for the final 2 minutes of cooking.
- Meanwhile, steam the broccoli and asparagus until just tender.
- While the pasta is cooking and veggies steaming, heat the vegan butter in a saucepan over medium heat until melted. Stir in the flour and cook for 1 minute.
- Gradually whisk in the plant milk until smooth.
- Add the grated vegan cheddar and continue stirring until you have a smooth, creamy sauce.
- Crumble in the vegan blue cheese along with the garlic powder, mustard and black pepper and stir until melted. Add a little reserved pasta water if the sauce is too thick.
- Drain the pasta and combine with the vegetables and cheese sauce.
- Serve while piping hot.
Nutrition
Calories: 965.87kcal | Carbohydrates: 120.88g | Protein: 26.89g | Fat: 40.12g | Saturated Fat: 12.4g | Polyunsaturated Fat: 2.89g | Monounsaturated Fat: 2.36g | Trans Fat: 0.03g | Sodium: 1640.15mg | Potassium: 990.53mg | Fiber: 17.15g | Sugar: 11.78g | Vitamin A: 2514.98IU | Vitamin C: 130.2mg | Calcium: 319.29mg | Iron: 7.49mg