Bean & Broccoli Pasta Bake with Kimchi Cream Sauce for Cozy Vegan Dinners

Bean & Broccoli Pasta Bake with Kimchi Cream Sauce for Cozy Vegan Dinners

cookrisp.com

Creamy kimchi-tofu sauce coats broccoli, beans, and baked pasta. High protein, vegan, and perfect for comforting oven meals.

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Cooking tools:

  • Pot
  • Colander
  • Measuring cup
  • Skillet
  • Wooden spoon
  • Blender
  • Spatula
  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Baking dish
  • Kitchen scale
  • Oven
  • Stove
  • Measuring spoon
  • Airtight container
  • Microwave
  • Aluminum foil
  • Saucepan
  • Slotted spoon

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 heaping cup blanched broccoli florets
  • 1 can (15 oz / 400g) white beans or 1.5 cups cooked from scratch
  • 1 can (500 ml / 16 oz) tomato sauce or passata
  • 250 g (about 8 oz) pasta of your choice (penne, fusilli, or shells)
  • Salt
  • pepper
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 1/2 block (approx. 150g) silken tofu
  • 1/2 cup cooked white beans (reserved from the can or batch)
  • 1-2 tbsp kimchi with a splash of its juice
  • 1-2 tbsp soy sauce or tamari (for gluten-free)
  • Fresh basil or parsley, chopped (optional)

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