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Pasta with Roasted Broccoli and Instant Pot Vegan Cheese Sauce

Roasted broccoli, pasta, and from-scratch vegan cheese sauce in the Instant Pot… but this meal is simple enough to be a weeknight meal! You and your fam will LOVE it.

Ingredients

Scale

THE ROASTED BROCCOLI:

  • 2 heads broccoli, florets removed and chopped into bite-sized pieces
  • 2 tablespoons neutral oil
  • salt + pepper

THE VEGAN CHEESE SAUCE:

  • 2 and 1/2 cups unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 tablespoon tomato paste
  • 2 teaspoons dried mustard powder
  • 1 clove garlic, crushed
  • 5 ounces cauliflower florets
  • 3/4 cup raw cashews, roughly chopped
  • 1 tablespoon neutral oil
  • 1 teaspoon kosher salt
  • 1/2 tablespoon white vinegar
  • pepper, to taste

THE PASTA:

  • 1/2 pound short pasta (like fusilli, gemelli, or elbows)

Instructions

  1. BROCCOLI: Line a baking sheet with parchment paper or aluminum foil. Preheat your oven to 375 degrees F.
  2. Spread your broccoli on your baking sheet and drizzle with your oil. Season with salt and pepper, and mix with your hands so all florets are coated.
  3. Bake for 30-40 minutes, or until caramelized to your liking.
  4. CHEESE: Add your almond milk, nutritional yeast, turmeric, tomato paste, mustard, and garlic to the pot of your Instant Pot. Quickly mix to combine. Add your cauliflower, cashews, oil, and salt in an even layer.
  5. Add the lid to your Instant Pot, set the vent to Sealing, and Pressure Cook on High for 8 minutes.
  6. After 8 minutes, immediately and carefully release the steam. Remove the lid.
  7. Using an immersion blender*, blend your cheese sauce until smooth and thick. Add your white vinegar, and blend to combine. Taste, and season with additional salt and a generous helping of freshly cracked pepper. Set aside.
  8. PASTA: While the broccoli is roasting and the cheese sauce is Instant Potting, cook your pasta according to package instructions. Drain and set aside.
  9. ASSEMBLE: Add your broccoli and pasta to a large bowl. Cover with your desired amount of your cheese sauce (you may have some left over, which is why I don’t recommend putting everything into the cheese sauce). Mix to combine and serve!

Notes

Cheese sauce is adapted from America’s Test Kitchen’s Vegan for Everybody cookbook. It’s my fave! Check out my review here. Their sauce is made on the stove, so if you don’t have an Instant Pot, I’d suggest snagging that book and trying that recipe! The cheese sauce that this cheese sauce is based on can be found on page 184.

*Alternatively, you can carefully pour everything into a high-powered blender to blend until silky smooth.

Keywords: vegan cheese sauce, Instant Pot pasta

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