Ingredients
16 oz bucatini
1 cup broccoli florets, fresh or frozen
1 cup peas
1 shallot, minced
6 garlic cloves, minced
2 – 3 TBs dill, minced
2 – 3 TBs chives, minced
2 TBs butter
3 TBs flour
1½ cups unsweetened almond milk
3 TBs Dijon mustard
1 cup sharp white cheddar, shredded
salt and pepper
Instructions
If using fresh broccoli, spread out on a baking sheet and bake at 400°F for 20 minutes.
Cook the pasta according to the directions and rinse with cold water to stop it from cooking further.
Melt the butter over medium heat in a large saucepan. Add the garlic, shallots, dill, and chives and cook for 1 to 2 minutes. Sprinkle with flour and stir until the flour is fully saturated. Slowly add the almond milk until fully incorporated.
If using frozen broccoli, add to the sauce as well as the peas. Add the Dijon mustard and cheddar cheese and stir until the cheese is fully melted. Season to taste with salt and pepper. Let the sauce come to a slight simmer and thicken slightly ~ about 3 to 5 minutes.
If using fresh broccoli, add the broccoli to the dish. Stir in the bucatini until fully coated in sauce. Serve immediately!
Enjoy!
Keywords: vegetarian pasta, pasta with broccoli, pasta with peas, pasta with white cheddar, white cheddar sauce, almond milk cream sauce