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Broccoli & Mushroom Alfredo

What you need: 

spaghetti for 1
2/3 cup broccoli florets (fresh or frozen)
1 cup nondairy milk
2 tablespoons white flour
1/2 teaspoon garlic puree or 3 crushed garlic cloves, to taste
salt and pepper, to taste
1 tablespoon olive oil
2/3 cup mushrooms, sliced
1 tablespoon margarine, optional
1 tablespoon vegan parmesan, optional

What you do: 

1. Cook the pasta according to directions on the packet. In the last 2 minutes of cooking, add the broccoli, then drain.
2. In a saucepan over medium heat, whisk together the milk, flour, garlic, salt, pepper, and olive oil. Stir slowly until bubbly, then reduce heat to low.
3. Add mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Stir almost constantly. Taste and add more salt/pepper/garlic, if needed.
4. Serve over the pasta and broccoli and top with the parmesan for a quick, rich-tasting meal.
Most people can't tell that this creamy white sauce is vegan, and it makes a great low fat cholesterol free alternative to the real thing.

Preparation Time: 
20 minutes
Cooking Time: 


These were pretty good, but not quite flavorful enough for me. I'd suggest more broccoli and mushrooms.  :)


i was very pleased with how well this turned out! 

i used vanilla soy milk, which gave it a nice sweet taste.  i also didn't use any olive oil or margarine, i only forgot to add the olive oil, but not using the margarine was intentional.  still turned out delicious!


I made this for myself and my boyfriend (who eats a lot) so I ended up doubling the soymilk, the crushed garlic cloves, the flour, the olive oil, margarine, and I added a lot more mushrooms (probably more than doubled the amount specified), since I love mushrooms.  I basically ended up with a creamy mushroom sauce, but it was really amazing.  I will definitely make this again. Thanks!


This was wonderfully quick and easy dinner tonight! I needed a last minute idea, had everything on hand for this meal, and was delighted at how easily everything came together and how nice it all tasted. My six year old gives two thumbs up, though husband was less enthusiastic. All in all, I would say *a success.* Thanks!


I have made this twice now. The first time I followed the recipe and the second I added N-yeast and basil. Both times were pretty bland.


This recipe was lovely...
but when i made this, all i had left in the house was vanilla soymilk,
so i used it anyway,
i thought it would ruin the taste a bit, but it definitly added some extra flavor to it,
it was absolutly delicious,
i also boiled some extra broccoli in a seperate pot, then sauteed it with 3 more cloves of garlic,
i used it as extra toppings and it was awesome!
thanks for the recipe,
with food like this, im slowly turning my family vegan without them even knowing  ;D


Yum! My boyfriend and sister both loved this too, and insisted we make it weekly from now on. I doubled the recipe for one 1 lb. box of fettucine, added 1/2 c. nutritional yeast and lots of spices: pepper, salt, GARLIC, oregano, basil, cayenne, nutmeg, and garlic/herb blend. Very tasty and easy to make!



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