Asparagus and Broccoli Pasta Bake
Print

Asparagus and Broccoli Pasta Bake

Recipe by Ginger Kitchen
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 24 spears asparagus

  • 1 Tbsp olive oil

  • 1 pinch salt

  • 1 pinch black pepper

  • 2 cups pasta

  • 3 Tbsp vegan butter

  • 3 Tbsp plain flour

  • 2 cups soya milk

  • 1 tsp Dijon mustard

  • 1 tsp onion granules

  • 1/2 tsp garlic granules

  • 1/2 cup + 2 Tbsp nutritional yeast

  • 1 head broccoli, cut into florets

  • 1 slice wholemeal bread

Directions

  • Preheat the oven to 200°C.
  • Snap the woody ends off the asparagus spears and discard.
  • Lay the remaining spears on a lined baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes.
  • Cook the pasta for 10 minutes while making the sauce.
  • In a pan, melt the vegan butter. Stir in the flour to form a paste. Add the soya milk to the pot a little at a time, stirring constantly.
  • Add the mustard, onion granules, garlic granules, and 1/2 cup nutritional yeast and mix well. Set aside.
  • Add the broccoli to the pasta 2 to 3 minutes before it finishes cooking.
  • Remove the asparagus from the oven and chop into chunks. Lower the oven temperature to 180°C.
  • Drain the pasta and broccoli and return to the pan. Add the asparagus and the sauce. Mix well until everything is coated. Transfer to an ovenproof dish.
  • Pulse the bread into crumbs in a food processor then add the remaining nutritional yeast. Sprinkle over the pasta.
  • Bake for 15 minutes.

Help Animals in 2026: Renew Your PETA Membership!

Donate Now
Call to Action Image

Read More

Get PETA Updates

You can read our full privacy policy here. You can change the way we communicate with you at any time you wish, including to reduce the number of letters we send you or to opt out of all our communications. To do so please, contact us here. Current subscribers: you’ll continue to receive e-mails unless you explicitly opt out here.