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Sqpare photo of a plate of broccoli pasta

Broccoli Pasta

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 15 mins
  • Total: 20 mins
  • 6 1x
  • Main Dish
  • American
  • Vegan

Servings 6 1x

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Broccoli pasta, ready in 20 minutes with only 10 ingredients. It is an easy, nutritious, and healthy dish perfect to enjoy for lunch or dinner!


  • 12 oz pasta (340 g), I used whole wheat penne 
  • 24 tbsp extra virgin olive oil
  • 4 cloves of garlic, sliced
  • Pinch of red pepper flakes
  • 4 cups broccoli florets (285 g)
  • 1 cup vegetable stock (240 ml)
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¼ cup nutritional yeast (4 tbsp)
  • 2 tbsp lemon juice


  1. Cook the pasta according to package directions. Drain, rinse and set aside.
  2. 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.
  3. Add the red pepper flakes, stir, and cook for 1-2 minutes, stirring frequently.
  4. Incorporate the broccoli and cook until golden brown, stirring occasionally.
  5. 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.
  6. 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.
  7. Add more seasoning or more oil/some pasta water if required. 
  8. Serve immediately with some vegan protein like seitan, tempeh, tempeh bacon, or even some baked tofu or fried tofu.
  9. Keep the leftovers in an airtight container in the fridge for up to 5 days.


  • 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 tbsp of extra virgin olive oil.


  • Serving Size: 1/6 of the recipe
  • Calories: 149
  • Sugar: 2.5 g
  • Sodium: 403 mg
  • Fat: 6.8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16.4 g
  • Fiber: 3.7 g
  • Protein: 7.9 g