Really quick and easy Vegan Broccoli Pasta that can be ready in less than 15 minutes. It's creamy, cheesy, tangy and loaded with broccoli!
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Only a very small amount of time and a few ingredients stand between you and a skillet full of this garlicky, lemony, broccoli-packed, dangerously good and creamy Vegan Broccoli Pasta!
It's incredibly easy to make with no vegan cream or nuts required for the creamy sauce because it is made from blended broccoli florets and the broccoli stems! Genius or weird? I promise it tastes amazing though!
Love quick and easy pasta dishes? Be sure to check out my One Pot Spaghetti Bolognese too!
Mel x
Ingredients
This is a really simple pasta dish that is naturally dairy-free. Here is what you need:
And a few ingredient notes:
- Broccoli - The broccoli florets and stems! You can use fresh or frozen broccoli, but fresh will yield the best flavour.
- Extra virgin olive oil - Adds delicious flavour and silky glossiness to the sauce. I recommend using it for the best results, but if you are oil-free the same amount of unsweetened, unflavoured plant milk will work well.
- Lemon - The lemon juice and the lemon zest. Feel free to reduce the zest and juice or even omit it if you're not into a really lemony flavour or if you think the kids won't like it.
- Pasta - Any variety you like, such as penne pasta or rigatoni. Even spaghetti will work. Use gluten-free pasta if necessary.
- Nutritional yeast - Adds delicious, slightly cheesy, savoury flavour. This is such a simple recipe that it can't really be omitted without affecting the overall flavour greatly.
How To Make Vegan Broccoli Pasta
It's so quick and easy! Let me walk you through the process:
- Boil the pasta in a large pot. A few minutes before it's done, add the broccoli.
- Scoop out 2 cups of broccoli florets and stems, then blend with the other ingredients.
- Drain the remaining broccoli and pasta, return to the pan, then add the sauce.
- Mix and garnish with vegan parmesan cheese, red pepper flakes and some fresh basil if you have it.
Pasta Success Tip
Pasta water! Yep, the starchy boiling water you cooked the pasta in. Before draining the pasta scoop out a mug full, then when tossing the pasta in the sauce, add a splash of the pasta cooking water. The sauce will become extra glossy and cling to your pasta better!
Serving Suggestions
This tasty vegan pasta dish is great just as it is, but also amazing topped with some sliced vegan sausage, vegan chicken, crispy nutritional yeast tofu, and of course, as with any pasta dish, some vegan garlic bread and vegan parmesan!
Recipe
Vegan Broccoli Pasta
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 medium heads broccoli , the florets & the stems (about 700 grams/ 1½ lb / 24oz) Frozen broccoli can also be used.
- 16 oz (453 grams) pasta , gluten-free if necessary
- 1 medium lemon , zest and juice
- ¼ cup extra virgin olive oil , (creamy plant milk for oil-free)
- 4 tablespoons nutritional yeast
- 3 cloves garlic
- 1½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ¼ to ½ teaspoon chili flakes , OPTIONAL
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Fill a large pan with salted water and bring to a boil.
- While waiting for it to reach a rolling boil, break the broccoli into bite sized florets and slice the stalks into small chunky pieces.
- Add the pasta to the boiling water and cook for 5 minutes then add the broccoli pieces and stalks. If using frozen broccoli let the pasta cook for 7 minutes before adding it. Don't stir it. We want to keep the broccoli on the top. Cook until the pasta is tender (another 3 to 5 minutes depending on the variety).
- While waiting add the rest of the ingredients to a blender.
- Once the pasta is pretty much ready, scoop out about 2 cups or mug fulls of broccoli pieces using a slotted spoon. Don't worry if you get a bit of water with them. Add them to the blender with the other ingredients and blend until smooth. You will end up with a thick, green, creamy sauce.
- Scoop out a mug full of the pasta water and reserve, then drain the pasta and remaining broccoli before returning to the pan.
- Spoon the sauce from the blender into the pasta and broccoli, along with about half a cup (120ml) of the reserved pasta water. Toss vigorously adding more pasta water as needed to thin.
- Taste to check seasoning, adjust as necessary, then serve immediately.
NOTES
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Rochelle Ann Mort says
I have been a vegan for over 2 years and by far this is the best recipe I have tried so far! Amazing! So creamy and lemon"y". Bravo!!!!
Melanie McDonald says
So pleased you enjoyed it, and thank you for coming back to leave a review. It's much appreciated!
Hannah says
This recipe is delicious! I am not vegan but experimenting with vegan dishes and this was a big hit for our family. I blended a can of white kidney beans into the sauce for a protein/fiber boost. Love the bright flavors in this dish!
Sara says
Wow this was delicious! I added some cashews as suggested by someone else, and also some fried mushroom and vegan bacon that needed using up and it was so tasty. Looking forward to having the leftovers for lunch tomorrow. Thanks for the great recipe!
sheena says
Yes! So good. Added about 1/2 cup raw cashews to the blender and lemon juice--no zest. A keeper for sure topped with baked tofu bites from" It doesn't like Chicken's" recipes.
Alayna Lightle says
I have to be honest, I did not think I'd like a sauce made from broccoli but it is REALLY good! I added a little more nooch, used frozen broccoli, and omitted the lemon zest and it was great. I like lemon but not too much. It was really quick and delicious! Thanks for a great recipe!
Stacey says
Lemony & delicious! My son and I really enjoyed this sauce. So simple yet flavorful. Thank you Mel for another hit💗
Ingrid says
I am a seasoned vegan. But often get into a slump of cooking my usual. Since I found your site, my excitement has renewed, as I’m always looking for new and tasty vegan recipes. This one was a blessing. The firs time I added sautéed onions and red pepper, it was a hit! The next time I added a few cashews to enhance the protein value, and again my husband went back for seconds. Thank you for helping to make plant based recipes tasty, and fun.
Nicky Taylor says
Just made this for lunch. Absolutely delicious. Thankyou. Although I think next time, I'll use less lemon and more nooch. But absolutely loved it. This will be a regular o our table.
Erin Mathieu says
My husband and I loved this recipe so much!! I added extra lemon and extra chili peppers because we love spicy. It’s going in our permanent rotation!
Carmelle says
ABsolutely delicious. The whole family devoured it.
Whack says
Hi Melody,
Thanks for the yummy recipe!
I made it according to your formula.
While good, it needed a little help.. fresh sliced basil leaves did the trick!
Thanks again!
Whack!
Susan says
Even my carnivore sister loved it. Plan to make for a vegan group lunch in a few weeks. May add more nutritional yeast.
Melanie McDonald says
So pleased you enjoyed it! (and you can never have too much nutritional yeast! ;O)