Creamy Broccoli Pasta with Pine Nuts

I love making cream sauce. LOVE. My friends think of this dish as a cheesy alfredo pasta. You can’t go wrong when a dairy free recipe is being called cheesy. Enjoy it and share with the world!
3 cups dried short pasta
2 cups unsweetened coconut milk
2 large cloves of garlic, minced
1 small onion, diced (roughly 1/2 cup)
3 tablespoons chopped fresh basil
2 tablespoons nutritional yeast
1 /12 teaspoon salt
2 cups broccoli, chopped into small pieces
Beurre manié (2 tablespoons flour and 2 tablespoons dairy free margarine)
1/2 cup pine nuts
Pepper to taste
Cook pasta according to package directions. In a medium pot, bring coconut milk to a boil with garlic, onion, basil, nutritional yeast, salt, pepper and broccoli. Bring to a boil and continue to cook on high for 5 minutes.
To make a beurre manié paste blend flour and margarine in a bowl with a fork until fully combined. Reduce the heat of the sauce to medium. Whisk the beurre manié into the sauce little by little, allowing the sauce to thicken a bit before adding more.
Toss cooked noodles with thickened sauce and serve into bowls. Top with pine nuts. Serve with a salad (if desired) and enjoy (mandatory)!
Serves 4

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