Aglio E Olio Cheesy Vegan Pasta with Broccoli

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Aglio E Olio has always been a favorite of mine.  Garlicky olive oil sauce drizzled over my favorite pasta.

In the days before I was vegan, I’d top it with fresh parmesan cheese.

I recently tried a vegan version and it worked out wonderfully-it’s very cheesy and really satisfying!

I used rice pasta so this recipe is gluten free as well, but feel free to use whatever pasta you like.

For two servings:

Boil water for your pasta for two (I used Tinkyada Pasta Joy spaghetti: http://www.tinkyada.com/ – it’s awesome!) and get it ready while you’re preparing the rest.

I love garlic so I chopped finely 6 cloves (use whatever amount you prefer).

Cook the garlic in 1/4 cup of olive oil.

Once the garlic is softened (not too browned) add in 3 – 4 tbsp. of vegan parmesan cheese (an easy nutritional yeast and cashew mixture):

http://www.veggieful.com/2012/08/vegan-parmesan-cheese-recipe.html

Then chop up ½ cup of vegan cheese. I used Vegan Gourmet Monterey Jack though any kind will do:

http://followyourheart.com/products/monterey-jack-3/

Mix it all together until most of the vegan cheese has melted. 

Add salt and pepper to taste.

Once your pasta is ready add it into the mixture with a little of the water you cooked it in.

Keep the pasta mixture warm while you cook 1 cup of broccoli in the same boiling water.

Add the broccoli to the mixture.

Plate it and add parmesan cheese to the top.

Voilà-cheesy vegan aglio e olio pasta with broccoli!!!

I hope you enjoy it. 

A good recipe for the coming months of a cold—very cold – winter in Canada.

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