Vegan (with dairy-free cheese), gluten-free (with gf pasta and flour)
12 oz. pasta
1 large head broccoli (florets only, about 4-5 cups)
1/2 onion, diced
1-2 cloves garlic, minced
2 1/2 cups plain soymilk
2 cups dairy-free shredded sharp cheddar
2-3 Tbsp. vegan buttery spread (I use Earth Balance)
3 Tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt
Cook pasta according to package directions, leaving it al dente. Drain.
Steam broccoli florets for 4-5 minutes.
In a large pot over medium heat, melt butter.
Add onion and garlic. Saute about 5 minutes.
Reduce heat to med-low, add in flour. Whisk continuously for a couple minutes.
Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.
Add cheese and salt, whisk to melt and turn off heat.
Stir in cooked pasta and broccoli. Salt/pepper to taste and serve immediately.