Creamy One Pot Pasta

Servings: 6

Total Time: 20 minutes

4 garlic cloves, peeled and pressed

1 jar (7 oz.) sun-dried tomatoes in oil, not drained

3 cans (14.5 oz each) vegetable broth

1 lb uncooked penne pasta

1 head broccoli 

shredded carrots

8 oz. vegan cream cheese

ground black pepper to taste

salt to taste

vegan Parmesan

Heat 1 Tbsp of oil from the sun-dried tomatoes in the bottom of a stock pot. Sauté garlic in oil for 2-3 minutes over medium heat. Add vegetable broth and bring to a boil. Add pasta and cook covered for about 8-10 minutes. 

Meanwhile, cut broccoli into SMALL florets. Drain sun-dried tomatoes and pat dry to remove excess oil. 

Add cream cheese to stock pot with pasta, stir. Then add broccoli, carrots (as much as you like), and sun-dried tomatoes. Add salt and pepper. Cover and reduce heat to medium, cook for an additional 2-4 minutes while broccoli and carrots steam. The broth should fully reduce, this should not be soupy at all. Top with vegan Parmesan.

This recipe was adapted from a published Pampered Chef recipe. I just veganized it.

This dish is awesome for at least three reasons:

1. It's vegan

2. It's super tasty

3. There's very little clean up required