Recipe adapted from Chocolate Covered Katie


  • 13 ½ x 9 ½ baking dish
  • Large stock pot
  • Colander
  • Large skillet
  • Whisk
  • Knife
  • Measuring cups and spoons
  • Large spoons for mixing


  • 12 oz. elbow pasta of choice (chickpea, whole grain, bean, high protein) **
  • 1 ½ tbsp. butter
  • ¼ C. minced onion
  • ¼ C. flour of choice (chickpea, almond, whole grain, white)
  • 2 C. milk of choice (non- dairy or cow’s milk)
  • 1 C. vegetable broth
  • 2 C. shredded cheddar cheese
  • 12 oz. fresh broccoli florets
  • 2 tbsp. grated Parmesan cheese or nutritional yeast
  • ¼ C. seasoned panko
  • Cooking spray
  • Salt and pepper to taste



  1. Preheat oven to 375°. Spray a baking dish with cooking spray and set aside.
  2. In a large pot of salted water, cook the pasta and broccoli together, according to package
    directions for al dente. Drain and transfer the cooked pasta and broccoli to the prepared
    baking dish.
  3. In a large skillet, melt the butter. Add the onion and cook over low heat for 2 minutes.
  4. Add the flour and cook for 1 minute or until flour is golden and well-combined.
  5. Whisk in milk and broth, raise heat to medium-high until it comes to a boil. Cook an
    additional 5 minutes or until smooth and thick. Season with salt and pepper if desired.
  6. Remove from heat, add cheese, and stir until melted. Pour mixture on top of the pasta and
    broccoli mix until well combined.
  7. Top with the panko and Parmesan cheese (or nutritional yeast).
  8. Spray a little more cooking spray on top.
  9. Bake for 15-20 minutes, then broil for a few minutes until the panko is golden.

** Note not all pasta boxes are 12 oz. You may see 16 oz. boxes. If you have a food scale, weigh 12
oz., or increase all ingredients slightly to accommodate the extra 4 oz. If you need help with this,
please don’t hesitate to reach out