
This hearty Bean & Broccoli Pasta Bake with Kimchi Cream Sauce combines comforting carbs with plant protein and vegetables, all wrapped in a tangy kimchi-tofu sauce that adds an unexpected depth of flavor. The golden, bubbling topping makes it irresistible while the creamy interior provides pure comfort in every bite.
I first created this dish during a cold winter evening when I needed to use up some aging kimchi and broccoli. What started as a kitchen cleanup experiment has become one of my most requested recipes from friends who can never believe the creaminess comes from tofu rather than dairy.
Ingredients
- Pasta: preferably penne, fusilli or shells which hold the sauce perfectly in their nooks and crannies
- White beans: provide substantial protein and creamy texture when blended into the sauce
- Broccoli: adds vibrant color, nutrition and a pleasant textural contrast to the soft pasta
- Silken tofu: creates an incredibly creamy sauce base without any dairy
- Kimchi: brings unexpected tangy depth and probiotic benefits
- Red onion: offers a slightly sweeter flavor profile than yellow onions
- Tomato sauce: forms the base flavor that carries everything else
- Soy sauce: adds umami richness and balances the acidity of the tomato and kimchi
- Paprika and cayenne: provide warming spice notes that complement the kimchi
Step-by-Step Instructions
- Cook the Pasta:
- Boil pasta in generously salted water until just underdone about 2 minutes less than package directions. The pasta will continue cooking in the oven so this prevents mushiness. Reserve half a cup of starchy pasta water before draining this magic liquid helps bind the sauce.
- Prepare the Base:
- Heat olive oil in a large ovensafe skillet over medium heat until it shimmers. Add thinly sliced red onion and cook slowly for a full 6 to 8 minutes until they become translucent and start to caramelize at the edges. This slower cooking develops natural sweetness. Add minced garlic and cook just until fragrant about 30 seconds longer this short cooking prevents garlic from burning and becoming bitter.
- Incorporate the Vegetables:
- Add your blanched broccoli florets to the onion mixture. If using raw broccoli ensure you've blanched it first for 2 to 3 minutes so it's tender but still has a slight bite. Sauté everything together for 4 to 5 minutes which allows the broccoli to begin browning slightly which enhances its natural flavor. The broccoli should maintain its bright green color while developing some golden edges.
- Build the Sauce Base:
- Pour tomato sauce into the skillet stirring to coat all vegetables. Add paprika and cayenne pepper which will bloom in the warm sauce releasing their aromatic compounds. Fold in the white beans and cooked pasta with gentle stirring to avoid breaking the beans or pasta. Each piece should be evenly coated with the tomato mixture. The sauce should coat the back of a spoon if too thick use some reserved pasta water to adjust.
- Create the Kimchi Cream:
- In a blender combine silken tofu reserved white beans kimchi with some of its juice and soy sauce. Blend on high speed for at least 60 seconds until completely smooth with no visible lumps. The texture should resemble thick heavy cream. Taste and adjust seasonings adding more kimchi for tanginess or soy sauce for saltiness. The sauce should have a pleasant tang with noticeable umami notes.
- Combine and Bake:
- Pour the creamy kimchi sauce over the pasta mixture in the skillet folding gently until everything is evenly coated. The white sauce should create beautiful ribbons throughout the red tomato base. Transfer the skillet to the oven and broil on high watching carefully for 8 to 10 minutes until the top develops a golden crust with some darker spots. The edges should bubble vigorously while the center remains slightly less browned.

The kimchi is truly the secret ingredient here. I discovered its magic in creamy sauces after a Korean cooking class where the instructor mentioned how the fermented flavors can add complexity to nontraditional dishes. Start with less if you're unsure about the flavor and add more as you get comfortable with its unique profile.
Storage Tips
This pasta bake actually improves with time as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce during storage making it even creamier. Reheat individual portions in the microwave for 2 minutes or larger amounts in a 350°F oven covered with foil for 20 minutes until heated through. Add a splash of water if it seems dry when reheating.
Ingredient Substitutions
No silken tofu? Regular firm tofu works too just soak it in hot water for 10 minutes first to soften it. Alternatively cashew cream made from 1 cup soaked cashews blended with 3/4 cup water creates a similar creamy texture.
For a glutenfree version simply swap in your favorite glutenfree pasta and ensure your soy sauce is glutenfree tamari. Brown rice pasta or chickpea pasta both hold up well in this bake.
If kimchi is unavailable or not to your taste substitute with 2 tablespoons of sauerkraut plus 1 teaspoon of miso paste and a pinch of chili flakes to approximate the tangy spicy umami flavor profile.
Serving Suggestions
This pasta bake stands beautifully on its own but pairs wonderfully with a crisp green salad dressed simply with lemon juice and olive oil to cut through the richness. For a complete dinner party spread serve alongside garlic bread and a plate of roasted vegetables like bell peppers or zucchini.
For additional protein top individual servings with a sprinkle of nutritional yeast or toasted pumpkin seeds. A drizzle of chili oil adds beautiful color and a spicy kick for those who enjoy extra heat.
Common Queries
- → Can I use a different vegetable instead of broccoli?
Yes, cauliflower or spinach make great substitutes if you prefer. Just ensure veggies are blanched or steamed first.
- → Does the kimchi make the dish very spicy?
The kimchi adds tang and mild heat. Adjust the amount to suit your spice preference, or choose a mild kimchi.
- → What type of pasta works best?
Penne, shells, or fusilli hold sauce well, but any short pasta shape is suitable for a perfect baked texture.
- → Is this bake suitable for meal prep?
Absolutely. It stores well in the fridge for several days and reheats nicely in the oven or microwave.
- → Can I make the sauce without tofu?
You can substitute unsweetened plant-based cream or cashew cream instead of tofu for a similar creamy consistency.
- → How do I keep the top golden without drying it out?
Broil just until golden and bubbly, watching closely. If needed, cover loosely with foil toward the end.