Broccoli Cheese Casserole with Pasta | Easy, Vegan + Comforting

Creamy, carby, and 100% plant-based, this broccoli cheese casserole with pasta recipe is easy to make when you need a little comfort food in your life. 

Bowl of broccoli cheese casserole with steamed broccoli florets on the side

Pasta and cheese is an iconic duo that always hits the spot when I’m craving something comforting. I swear they have magical healing powers. This incredible broccoli and cheese pasta casserole is not only super easy to throw together, but has the added advantage of being freezer-friendly. That means that you can save a portion or two for a rainy day – if you can resist eating it all in one go that is! 

Ingredients for Broccoli Cheese Casserole

Pasta Tubes

The key to super-saucy pasta casserole is to opt for a pasta shape that can trap lots of sauce – ie tube-shaped pasta. Rigatoni, penne, ziti, or macaroni are all excellent options. 

Fresh Broccoli

If you want your broccoli to hold its shape when cooked then it’s best to opt for fresh rather than frozen. That being said, you won’t notice much difference in how your broccoli cheese casserole tastes if you do end up using frozen. 

Ingredients for Vegan Cheese Sauce

The cheese sauce for our casserole uses a simple white sauce base, combined with vegan cheese, onion, and garlic powder.

You’ll need:

How to Make this Broccoli Cheese Casserole Recipe (Easy!)

Cook the pasta and broccoli 

  1. Begin by preheating the over to 350F/175C, and grease a 9 x13 inch baking tin.
  2. Next, cook the pasta by bringing a large pot of water to a boil, with a pinch of salt for flavor. Cook pasta according to the package instructions. 
  3. Two minutes before the pasta is finished cooking, add the broccoli pieces to the pot. 
  4. Once the broccoli and pasta are cooked, drain the water from the pot and then return them to the pot. 

Make the cheese sauce

  1. To make the cheese sauce for your broccoli cheese casserole, begin by melting the vegan butter in a medium-sized pot, over low heat.
  2. Add flour, onion powder, and garlic powder, plus a pinch of salt and pepper
  3. Stir until everything is combined.
  4. Grab your whisk and beat the mixture for 2-3 minutes, continuing to cook over low heat. 
  5. Pour ½ cup of plant milk into the mixture and continue to whisk until smooth.
  6.  Add the rest of the plat milk ½ cup at a time, whisking until the sauce starts to boil. 
  7. Once bubbling, add the vegan cheese to the sauce, whisking until melted. 
  8. Remove from the heat and set aside. 

Bake the Casserole

  1. Pour the cheese sauce into the pot of cooked pasta and broccoli and stir to combine. 
  2. Pour the broccoli cheese casserole into an oven-safe dish and bake for 25-30 minutes. Your casserole should be golden brown and crispy on top. 
  3. Serve while warm. Enjoy!

Recipe Swaps

Broccoli is my go-to for this recipe, but cauliflower would work great too. Peas are also an excellent option if you’re looking to use up some frozen vegetables!

How to Serve

This recipe makes four generous-sized portions – perfect for a family lunch or dinner. Eat as it is, or serve alongside steamed vegetables or a green salad. You could also make this broccoli cheese casserole as a hearty side dish during the holidays!

How to Store Broccoli Cheese Casserole

Store in an airtight container in the fridge, or split into portions and freeze. 

To defrost, place the frozen pasta in the fridge overnight, then reheat in the microwave for 2-3 minutes. Alternatively, you can transfer your casserole into an oven-safe dish, cover with foil, and bake it in the oven at 350F/175C. 

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Broccoli Cheese Casserole with Pasta | Vegan, Easy & Comforting

  • Author: Rachel Steenland
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Carby, comforting, and super-cheesy Broccoli Cheese Casserole with Pasta Recipe with vegan cheese sauce. Meal prep & freezer-friendly!



Pasta & Broccoli

  • 12 ounces penne pasta (or pasta of choice)
  • 2 heads of fresh broccoli, chopped (4 cups of florets)

Cheese Sauce


  1. Preheat the oven to 350F/175C and grease a 9 x13 inch baking tin.
  2. Cook the pasta & broccoli: Fill a large pot with water and add a pinch of salt. Bring water to a boil and cook pasta according to package instructions. Two minutes before the pasta is cooked add the broccoli pieces to the pot of boiling pasta. Drain the water and return cooked pasta and broccoli to the pot.
  3. Make the cheese sauce: Melt vegan butter in a medium size pot over low heat. Add flour, onion and garlic powder, and a pinch of salt and pepper, and stir until mixture has combined, whisk until well combined and cook for 2-3 minutes. Pour 1/2 cup of plant-milk into the mixture and continue to stir until smooth. Repeat until all plant-milk has been combined, and keep whisking until the sauce starts to boil. Then whisk in vegan cheese shreds and mix until melted. Remove from heat and set aside.
  4. Pour the cheese sauce into the pot of cooked pasta and broccoli, stir to combine. Pour into casserole dish and bake in the oven for 25-30 minutes until the broccoli cheese casserole has formed a crust and crispy ends.

Serve while warm. Enjoy!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Keywords: broccoli cheese casserole

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Rachel Steenland

Rachel Steenland

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