Asparagus and Broccoli Pasta Bake


Asparagus and Broccoli Pasta Bake

  • Prep Time 20m
  • Cook Time 15m
  • Servings 2


  •  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


  • 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.

Recipe Adapted From Ginger Kitchen