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Creamy Pesto Penne with Broccoli (Gluten AND Dairy Free!)

Ingredients

  • 2 cups (dried) Ronzoni Gluten Free Penne (or any gluten free penne)
  • 1 cup broccoli chopped
  • 2 tbsp salted butter
  • 2 tbsp Pamela's Gluten Free Flour
  • 1/2 cup white onion chopped
  • 2 cloves garlic minced
  • 2 1/2 cups unsweetended almond milk
  • 3 tbsp pesto sauce
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 cup Vegan Parmesan (or Vegan mozarella)

Instructions

  1. Fill two pots with lightly salted water and bring to a boil over high heat. Once the water is boiling, stir in the penne in one pot, the broccoli in another, and return to a boil. Cook the pasta and broccoli uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm and the broccoli is tender (approximately 10 minutes). Remove and drain water.
  2. In a large pan on medium heat, melt the butter until it starts to bubble. Add the onions and cook for a few minutes or until translucent. Add garlic and mix well. Stir in the flour and mix with a whisk until no clumps remain. Continue to stir occasionally for about 3 minutes. A rough should form.
  3. Slowly pour in milk, about 1 cup at a time, while whisking at the same time. Stir in pesto sauce, as well as oregano, parsley, paprika, and pepper. Add cheese and mix well until the sauce is creamy and smooth.
  4. Fold in broccoli and penne to cream sauce and mix well. Continue to cook everything on medium to low heat for another 2 minutes. Remove from heat and serve. Enjoy!