broccoli pasta

Roasted Broccoli Pasta with Lemon and Feta is an incredibly simple pasta dish with big flavors. An easy, fast, and delicious weeknight dinner!

Roasted Broccoli Pasta with Lemon and Feta

broccoli crowns (1.79)

olive oil (0.16)

tsp steak seasoning (0.10)

lemon (0.39)

whole wheat penne pasta (0.50)

butter

crumbled feta (0.55)

Preheat the oven to 400ºF. Cut the broccoli into small florets. Line a baking sheet with parchment paper, then spread the florets out over the baking sheet. Drizzle the broccoli with olive oil and sprinkle the steak seasoning over top. Toss the broccoli until it is well coated in oil and seasoning.

Roast the broccoli for 20-25 minutes, or until it is brown and crispy on the edges.

While the broccoli is roasting, prepare the rest of the dish. Bring a pot of water to boil for the penne. Once boiling, add the pasta, and continue to boil until the pasta is tender (8-10 minutes). Reserve about ½ cup of the starchy pasta water, then drain the pasta in a colander.

While the pasta is boiling, zest a lemon, then cut it into wedges.

Return the drained pasta to the pot (heat turned off). Add the roasted broccoli florets, the butter, about 1 tsp lemon zest, and the juice from two of the lemon wedges. Stir the ingredients together, letting the residual heat from the pasta melt the butter. If the pasta seems too dry, add a splash or two of the reserved pasta water.

Top the pasta with crumbled feta and a pinch or two more steak seasoning, if desired. Serve with extra lemon wedges.

https://embed.mediavine.com/videos/p3ipbssria3pwff6ve0o

Simple, mindful and highly delicious eating, this creamy vegan broccoli pasta is a perfect comfort food!

CREAMY BROCCOLI PASTA

olive oil

flour

plain, unsweetened cashew milk (or your favorite plant milk)

garlic powder

onion powder

yeast,

pasta

broccoli florets (about 4 cups)

mineral salt & fresh cracked pepper,

Cook pasta &amp; broccoli

Cook your pasta according to package and set aside. Steam broccoli using your preferred method. If you like you can cook your broccoli with the pasta. Just be sure you’ve added enough water to the pot. To do this I would suggest adding the broccoli to the cooking pasta 3 minutes before pasta is done. Broccoli is at it’s best when it turns its brightest green.

Cream sauce

In a medium saucepan, heat oil over medium heat, add the flour and whisk until smooth. Continue to cook for another 1 1/2 minutes. Slowly add in the almond milk and continue to whisk until smooth. Add in garlic powder, onion powder and salt to taste. Turn heat to medium low and cook another 8 minutes until sauce thickens, stirring frequently. Remove from heat and add optional nutritional yeast. Stir until well incorporated and taste for flavor adding more salt or garlic/onion powder as needed.

Mix together

Using the pot you cooked the pasta in, toss together the pasta, broccoli and sauce. Serve with fresh cracked pepper. For a little heat, try adding a dash or two of red pepper flakes.

Store

Leftovers can be kept in the refrigerator for up to 4 &#8211; 5 days, in a covered container. To keep longer, store in the freezer for up to 2 months.

Reheat

Warm leftovers on the stove over low heat, adding a splash of milk for moisture. Alternatively, heat in the microwave.

This is fantastic and super simple. Thank you so much for sharing this recipe, it'll be one of my regulars!

Definitely a win!! I will be making this again!

My husband and I are new to plant based eating and I needed to let you know that this is the fifth recipe we've made of yours and they're all so good, so easy, and so appreciated!
I would have never thought to cook the pasta and the broccoli together, what a wonderful time saving idea- the broccoli turned out perfect following your instructions and the "cheese" sauce for this is delicious and really completes the dish!
Thank you!

I'm new (like this week Lol) to eating plant based and I have loved every recipe I've made of yours!! This was delicious. I was in the mood for something that wasn't soup or salad and this fit the bill perfectly! Super easy too. I added carrots and used plain oatmilk instead of nut milk. Worked great!

A combination of two of my most favorite things -- broccoli and pasta. This recipe looks really great. I can't wait to try it. Thank you for sharing this.

Loved the ease of this recipe. I used unsweetened almond milk, add it's what was on hand. Too me the flavor was bland. Almost too bland. I wonder if using cashew milk would fix that? I added more garlic, the red pepper flakes, a little bit of apple cider vinegar to try and punch up the flavor. I have seen recipes where they at a bit of stone ground mustard for that tang cheddar gives. Might try that next. It's a lovely consistency though. With some vegan broth it would make a great white sauce!

Creamy Broccoli Pasta. This vegetarian combo is a real nutrition powerhouse. Ready in 25 minutes, super versatile, and sooooo tasty! Enjoy!

Creamy Broccoli Pasta

oz pasta ((e.g. tagliatelle

broccoli ((frozen is fine too))

onion

garlic

vegetable broth

oz cream cheese

tsp honey

lemon juice

salt and pepper

tsp chili flakes

black olives ((pitted))

feta cheese ((crumbled))

sunflower seeds ((pan fried))

Bring water to a boil and cook the pasta according to the package instructions.

If you're using frozen broccoli, throw it in a pan right away with 3 tbsp of olive oil and cover with a lid - the broccoli thaws more quickly.

If using fresh, wash and cut the fresh broccoli into small florets. Next, peel and dice the onion; same with the cloves of garlic.

Heat up the olive oil in a pan, then add the broccoli, onion and garlic. On medium heat let everything simmer for 5 minutes.

Now it’s time to add the cream cheese.

Now slowly pour in the vegetable broth. NOTE: If you think the mixture is getting watery, stop pouring!

Once ready, drain the pasta in a sieve. Now add them to the broccoli cream mix. Cook on medium heat for another 5 minutes

Add salt, pepper and a few chili flakes to taste. To give it another kick, give a few splashes of lemon juice and a tsp of honey to the mix.

Serve! :-)

Orecchiette Pasta with Broccoli Sauce - a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!

Orecchiette Pasta with Broccoli Sauce 

broccoli florets-

short pasta- orecchiette pasta, penne, rigatoni, etc

shallot,

garlic cloves- rough chopped

chili flakes

salt and pepper, more to taste

miso paste (or sub 1-2 mashed anchovies)

veggie broth or chicken broth

lemon zest

Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.

Cook the pasta in 8 cups water with 1 tablespoon salt (measure),  Save a cup of hot pasta water when you drain.

In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes.  Stir in the miso paste (or anchovy), then add steamed broccoli,  salt, pepper and the broth.

Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a &#8220;sauce&#8221;.  Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.

If it seems watery and separated, just keep cooking it down. It won&#8217;t be smooth- but just broken down and very very tender.

Add the pasta. Toss well. Add more hot pasta water to keep it &#8221; saucy.&#8221; Add the lemon zest.

Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in some optional pecorino.

Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino  adds depth,basil ribbons add flavor, and a drizzle of truffle oil elevates.

My wife and I have been making this recipe once a week for the last year. 

Slight alterations: we steam the broccoli in a pressure cooker, and add a little extra garlic and chili.

One of our favourite all-time recipes, thanks for publishing!

I see some people complaining in the comments about losing the vibrant green color. A simple solution is to add a quarter teaspoon of sodium bicarbonate to the steaming water. And there you have it. Emerald green broccoli!

Very nice. Even for my meat eater husband :)

Easy and delicious.  I added all optional ingredients except truffle oil and anchovie paste, and only pecorino cheese, however to me something was missing, I added organic fire roasted diced tomatoes and voila perfecto! Will be having once a week from now on,  thank you!

This was so delicious! I kept it vegan and my meat eating husband kept commenting on how good it was. We topped ours with lemon zest and kalamata olives. This will be a regular in our house. Thank you for the great recipe.

This rocks. Even my picky, non-vegetable loving kid ate it!

My kid loves this recipe (though i leave out the lemon for her) and is a great way to get her to eat healthy. She regularly asks for seconds and thirds! 

I'm surprised to see so much fat listed in the nutritional info - where is it coming from?

I love this recipe, great for meal prep for work. I stir in baby spinach and green peas at the end , the peas give it a pop of flavour. Make this every month in big batches. Thank you !

This really just was not enjoyable in any way.

Thank you, finally someone who has recipes for us who are trying to eat more plant based meals. So many of the Vegetarian recipes are to over board with items that the rest of us are not familiar with and we don't want to spend a lot of money buying if we aren't going to like it. Additionally someone who posts the nutritional values, with so many people on diets I think that it is adding to the problem because many people have no ideal how many calories are in a recipe. I saw a recipe the other day that looked healthy and sounded good but it had over 800 calories in a serving and this wasn't a Keto recipes. Love your site

Turned out really well.  I added ground pork to it and a little whole milk at the end to make it creamy.  Great way to "bury" some broccoli in dinner.  It is impossible to pick it out!.  My 11 year-old son loved it.

Dude... I made this and it was amazing. Cooked the broccoli in the sauce instead of steaming ahead of time and added a small hit of cashew cream... amazing. Thanks for the excellent recipe!

https://content.jwplatform.com/videos/mXhs2DnA.mp4

A simple delicious vegetarian recipe for Orecchiette Pasta with Broccoli Sauce – full of flavor and nutrients! 

Don't know what to cook for dinner tonight? All cooked in the one pan, this quick and easy cheesy pasta is perfect any day of the week.

One-pan cheesy bacon and broccoli pasta recipe

tbsp extra virgin olive oil

shortcut bacon rashers, finely chopped

leeks, white part only, sliced

sachets cheese sauce powder

litre milk

tbsp wholegrain mustard

dry white wine

packet fresh fettuccine

broccoli,

Lemon

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6264685063001&=domain=taste

5348771529001-6264685063001

Pasta with Broccolini, Preserved Lemon and Chickpeas - a punchy, bright pasta recipe that comes together quickly and easily - on the table in under 30 minutes!  A tasty healthy weeknight dinner!

Pasta with Broccolini, Preserved Lemon and Chickpeas

water

Salt

spaghetti

broccolini, broccoli

garlic, rough chopped

Aleppo, Urfa Biber or regular chili flakes

sumac (optional)

preserved lemon, chopped (or sub lemon zest from one lemon)

chickpeas (optional)

teaspoon salt and pepper

hot pasta water

flat-leaf parsley

pecorino

optional: additional 1 tablespoon olive oil

In a large pot, bring 8 cups of water and 1 tablespoon salt (measure both) to boil. Add spaghetti and simmer until al dente.  Add broccolini to the pasta water and cook 2-3 minutes, or until just tender and vibrant green. Drain, reserving 1 cup of the pasta water.

While the spaghetti is cooking, heat oil in a large skillet over medium heat. Saute shallots and garlic 3-4 minutes until fragrant and tender. Add chili flakes,  sumac, preserved lemon ( or lemon zest), chickpeas if using, and salt and pepper. Saute 1-2 minutes, turn the heat off.

When the pasta and broccolini are done (save 1 cup pasta water)  add it to the garlic shallot mixture in the skillet, over medium heat. Add 1 cup hot pasta water, and give a good toss.  Taste.  Add a squeeze of lemon juice if you like (especially if not using. the preserved lemons).

Toss in the fresh parsley and pecorino, taste again, and adjust salt, pepper and chili flakes.  You want to taste the salt and lemon, both. 😉  For extra richness, mix in another little drizzle of olive oil &#8211; or a little butter (my husband LOVES it this way).

Brilliant, tangy pasta. My husband who usually doesnt enjoy pasta, said OMG so good throughout:-D
I skipped the chickpeas since I didn't have them, made it with lemon zest and juice and also used gluten free pasta. It was perfect, a repeat for sure :)

Made this last night. It was fast and easy. I loved the addition of allepo pepper and sumac, both spices are in my pantry, but I'll admit I don't use them often enough. We skipped out of the preserved lemon (not my fave - are they supposed to taste a little musty?) and increased the amount of pasta to appease my teenagers. Everyone says this is a keeper - even my garbanzo-hating 15 yo. Light and delicious! Thanks for another great recipe, Sylvia!!

It was so perfect that this recipe was featured in your email on the day my mom gave me some preserved lemons that she made! A simple, fresh tasting and delicious dish. And I was glad to have a use for the jar of sumac that sits rarely used in my spice drawer.

Such a fresh tasting, filling and inexpensive pasta dish! I was actually surprised with how flavorful pasta can be with such simple ingredients! I used lemon zest and juice instead of preserved lemon and the sumac is a must. Definitely have all the ingredients prepped and ready before you start cooking because it comes together super fast.

Love.  Loved it so much made it a second time this week.  This time subbed some asparagus for some of the broccolini and threw in a few shishito peppers, and added soft boiled eggs instead of chickpeas for protein.  Versatile recipe!

I have never tried brocolini before and now I am in LOVE! 
Oh it so good!  Sylvia you are excellent at explaining exactly how to cook it perfectly!  I had a bottle of preserved lemons on my pantry that I was excited to try.  I had never tasted them before and I was curious.  I am not sure I like them now that I have tried them. (Sorry Sam I Am) I think lemon zest would have been better. Overall this is a good recipe. The directions, like the 1 Tbls of salt to pasta water and the spice measurements were spot on.  I am vegan and didn't want to add the cheese so I made some cashew alfredo sauce that was lovely.  Thanks for the recipe!

Went to bed thinking about this meal and was on my mind again soon after waking up. Says a lot for this dish.
Thank you so much!

It's my first time to use preserved lemons, and oooh, was this pasta dish good! Instant hit even with my picky 6 year old! I didn't have broccolini, so I used spinach instead, and everything else called for in the recipe.

Delicious! A big hit with all the family. I thought it tasted even better the next day when I had it for lunch. I added in 1/4 cup of cream to make it a bit more saucier.

In the words of a famous chef:

“MMMMMMMMmmmMmMm… Oh mah @$#%!… MMMmmMM…”

I used a touch of sage and marjoram cause I didn’t have the red stuff and out of parsley.

https://content.jwplatform.com/videos/g0cUCyIE.mp4

This simple Pasta with Broccolini, Preserved Lemon and Chickpeas is punchy and bright and comes together quickly and easily – on the table in under 30 minutes! A tasty healthy weeknight dinner! Video

Pasta With Broccolini Video

This is one of my husband's all time favorites now! We make it about twice a month and finish it with home made pesto. The red pepper flakes gives it a nice kick and the miso adds depth. It's great leftover too!

Wow!   Such a great recipe to use broccoli as a pasta sauce.  So healthy and I noted some comments that after cooking the steamed broccoli in the sauce to break it up the bright green color was diminished.  I added a “pop” of green of a cup of frozen peas to the sauce for about a minute to upped the green theme.

Delicious, nutritious, and easy to make! Made for great leftovers, too!

Nicely explained. Clearly written instructions.

I ran across this recipe while searching ramdomly for something vegetarian to cook a few days ago.  After making sure I had all the ingredients, I made it last night.  It was absolutely delicious, worthy of 5 stars.  I had to adapt the recipe to accomodate a low-FODMAP diet, so I cut out the fresh garlic and shallot and used a garlic-infused olive oil instead. I opted for anchovies (I fudged a little bit here), toasted pine nuts, Kalamata olives, and added small cocktail tomatoes because we love tomatoes.  I added a dry cheese I had on hand and the whole dish was PERFECT!  I also copied a few Mexican recipes from this site this morning,  I'll let you know how it goes.

This is honestly my most favourite recipe ever, I make it all the time!

Recipe video above. This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It&#39;s saucy without using tons of oil, and there&#39;s loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!

Really Quick Broccoli Pasta

/ 12 oz dried short pasta ((I used small shells))

broccoli

shredded cheese (or more!)

lemon

lemon juice ((or more!))

parmesan (, finely grated)

garlic (, minced)

tsp mixed dried herbs ((or fresh!))

tsp+ red pepper flakes ((add more if you want spicy!))

tsp sugar

salt

tsp pepper

Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.

Chop broccoli: Chop broccoli into small florets.

Cook broccoli: Add broccoli into water 1 - 2 minutes before pasta is cooked.

Sauce ingredients in jar: Place Sauce ingredients in a jar with lid.

Reserve pasta water: SCOOP OUT 1 cup pasta cooking water just before draining. Then drain and return pasta back into same pot on turned off stove.

Add pasta water into Sauce: Add 1/2 cup pasta water to Pasta Sauce jar, shake well.

Add Sauce &amp; Cheese to pasta: Pour Sauce and add cheese into pot with pasta.

Stir then serve! Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.

While pasta is cooking:

Simple, hearty Mediterranean bean and broccoli pasta, tossed in a light olive oil sauce, and flavored with a few spices and herbs including oregano and fresh parsley. A sprinkle of grated Parmesan and some toasted pine nuts seal the deal!

Mediterranean Broccoli Pasta with White Beans

lb elbow macaroni, whole wheat if possible

Private Reserve Greek Extra Virgin Olive Oil

red onion, finely chopped

garlic cloves, minced

oregano

tsp Aleppo pepper

tsp crushed red pepper,

Cannellini beans,

parsley leaves

tsp Za'atar spice blend,

Parmesan cheese

pine nuts

Cook pasta in salted boiling water according to package until al dante. I like to add a little olive oil to the cooking water. Before you drain pasta, reserve 1 cup of the pasta cooking water for later.

 In a large pot, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chopped onions and cook for 2 minutes, stirring regularly, until translucent. Add garlic, oregano, Aleppo pepper, and crushed pepper flakes. Stir till fragrant.

Now add thawed broccoli florets. Cook 4 minutes, tossing regularly. Add cannellini beans. And season with salt and pepper. Cook another 3 minutes or so, tossing regularly.

Add the cooked pasta and about 1/3 cup of the reserved cooking water into the pot. Add fresh parsley, za'atar spice, and Parmesan cheese. Toss to combine. If you need to, add a little bit more of the pasta cooking water to help combine everything. Taste and adjust seasoning. Cook until everything is very well warmed through.

Transfer to serving bowls. Sprinkle toasted pine nuts, more za'atar spice, and more crushed red pepper flakes on top. Enjoy!

I made this for lunch and it is very bland and a sticky mess despite adding  more water. I followed the recipe Word for Word including the  za’atar. I saved the broccoli and chucked the rest. I’ve never given one star but I was close here. I’m glad other people enjoyed it.

While the family didn’t miss the pine nuts and I didn’t use Aleppo pepper, we found that zatar is essential to this recipe, what made it distinctive and flavorful so don’t leave it out!

Yummy! Modifications: I made this gluten-free with Aldi brand GF fusilli, fresh broccoli florets, dry parsley, and no pine nuts. I definitely think fresh parsley and toasted pine nuts would have been amazing in this and put mine to the next level, I just didn’t have them on hand! Every other ingredient and step, I followed pretty precisely. I steamed the fresh broccoli over the boiling pasta for only about 5 minutes to steam before putting them with the aromatics, so they still had a little crunch. For GF pasta I would recommend undercooking it in the boiling water a little, because it will pick up some cook time when you toss it with the rest of the ingredients (I did this and had no breakage when tossing as is super common with GF pastas). I think a lot of people might have found this recipe bland because they didn’t season to taste in step 3. I added a palmful of salt—a bit less than a tablespoon—and a sprinkle of pepper at that point and checked the taste again when everything was mixed before serving. The flavors are in there, trust me! You just need a little salt to bring it out! Next time I would prioritize the fresh parsley and pine nuts, and perhaps consider using a shallot instead of both onion and garlic. I served with a simple salad appetizer, and sprinkled Aleppo pepper on top for color, with a glass of Prosecco. 😋

A simple vegan pasta recipe, heavy on the cruciferous veggies, light on the pasta. Keep this vegan or add cheese (although it's really good without).

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