Broccoli Pasta

Broccoli pasta, ready in 20 minutes with only 10 ingredients. It is an easy, nutritious, and healthy recipe!

This broccoli pasta is one of my favorite go-to recipes when I want to eat something simple but delicious and nutritious at the same time. It is a super easy-to-make comforting recipe that you can enjoy for lunch or dinner!

To make it I used only 10 ingredients, such as garlic, broccoli, and vegetable stock and it was ready in just 20 minutes. However, you can customize it with your favorite ingredients!

Broccoli pasta recipe - Short video

How to make broccoli pasta - Step by step

• Cook the pasta according to package directions (photo 1). Drain, rinse and set aside.
• Meanwhile, heat half of the oil in a large skillet (photo 2) and cook the garlic over medium-high heat until it starts to golden brown (photo 3).
• Add the red pepper flakes (photo 4), stir, and cook for 1-2 minutes.
• Incorporate the broccoli (photo 5) and cook until golden brown (photo 6).

• Pour the vegetable stock into the skillet (photo 7), stir, and cook uncovered for 5 to 10 minutes (photo 8).
• Add the pasta to the skillet (photo 9), along with all the remaining ingredients (photo 10), and stir.
• Add more seasoning or more oil/some pasta water if required. 
• Serve your broccoli pasta immediately.

Ingredients and tips

• Pasta: I used whole wheat penne, but any tip of pasta will do (short pasta works best though). Use gluten-free pasta if needed.
• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil will work. I always use extra virgin oils when possible because they’re healthier. If you don’t consume oil, just use some vegetable stock or water instead.
• Garlic: I prefer to use fresh garlic, but garlic powder is a good alternative.
• Red pepper flakes: if you’re not into spicy food, omit this ingredient. You can also use any other type of pepper or spicy sauce you have on hand.
• Broccoli.
• Vegetable stock or water: I prefer vegetable stock because it enhances the flavor of this dish. However, water is a good choice too. I suggest you make your own vegetable stock at home, but feel free to use a store-bought version if you want.
• Salt: I used iodized salt, but any other type of salt will do.
• Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version more convenient and also easier to measure with a teaspoon.
• Nutritional yeast: it gives this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. Nutritional yeast is the best choice though.
• Lemon juice: you could also use white or apple cider vinegar instead.
• If you want to add some vegan protein to this dish, you can serve it with some seitan, tempeh, tempeh bacon, or even some baked tofu or fried tofu.

Looking for more vegan dinner recipes?

• Vegan Mac and Cheese
• Lemon Pasta
• Vegetable Pasta
• Vegetable Chow Mein
• Vegan Stuffed Shells

Did you make this broccoli pasta recipe?

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Broccoli Pasta

Broccoli pasta, ready in 20 minutes with only 10 ingredients. It is an easy, nutritious, and healthy recipe!

5 from 1 vote

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Course: Main Dish

Cuisine: American

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 12 oz pasta, I used whole wheat penne
• ▢ 2-4 tablespoon extra virgin olive oil
• ▢ 4 cloves of garlic, sliced
• ▢ Pinch of red pepper flakes
• ▢ 4 cups broccoli florets
• ▢ 1 cup vegetable stock
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ cup nutritional yeast
• ▢ 2 tablespoon lemon juice

Cook ModePrevent your screen from going dark

Instructions

• Cook the pasta according to package directions. Drain, rinse and set aside.
• Meanwhile, heat half of the oil in a large skillet and cook the garlic over medium-high heat until it starts to golden brown, stirring frequently.
• Add the red pepper flakes, stir, and cook for 1-2 minutes, stirring frequently.
• Incorporate the broccoli and cook until golden brown, stirring occasionally.
• Pour the vegetable stock into the skillet, stir, and cook uncovered for 5 to 10 minutes or until the broccoli is cooked and most of the liquid has been absorbed. Time may vary depending on how soft you want the broccoli to be. Add more stock if needed.
• Add the pasta to the skillet, along with all the remaining ingredients (the other half of the oil, salt, pepper, nutritional yeast, and lemon juice), and stir.
• Add more seasoning or more oil/some pasta water if required. 
• Serve immediately with some vegan protein like seitan, tempeh, tempeh bacon, or even some baked tofu or fried tofu.
• Keep the leftovers in an airtight container in the fridge for up to 5 days.

Notes

• Feel free to use any type of oil or pasta you want to (gluten-free if needed).
• Omit the red pepper flakes if you’re not into spicy food.
• You could use water instead of vegetable stock, but in that case, you may need to add more salt. This recipe is more flavorful if you use stock.
• Lemon juice can be replaced with white or apple cider vinegar.
• Nutritional info has been calculated with 2 tablespoon of extra virgin olive oil.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 16.4g | Protein: 7.9g | Fat: 6.8g | Saturated Fat: 1g | Sodium: 403mg | Fiber: 3.7g | Sugar: 2.5g