An easy & delicious healthy vegan meal – Ready in 25 minutes, from start to finish!
Broccoli + Pasta + Garlic =
This recipe was one of those quick “throw all my favorite foods together” weeknight dinners. I sautéed some minced garlic with diced shallots, then I added the pasta and sauce right into the pan, which saved an extra step of having to boil water and cook the pasta separately.
Near the end, I steamed up a few cups of broccoli and added that to the pan as well.
As a variation on the basic garlic pasta recipe, it also works if you want to sauté up some vegetables—such as zucchini, carrots, and red peppers—and add those to the pan instead of (or along with) broccoli.
The recipe makes around four main-dish servings, and leftovers reheat well if you add additional milk of choice or nondairy creamer to the pan before reheating the garlic pasta.
Creamy Garlic Pasta With Broccoli
Broccoli Garlic Pasta
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[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 2 shallots, diced
- 2 1/2 tbsp minced garlic
- 1/8 tsp salt
- 1 tbsp olive oil, or oil spray
- 3 cups milk of choice or nondairy creamer
- 3/4 tsp salt
- 8 oz uncooked pasta of choice
- 3 1/2 cups steamed broccoli
- nutritional yeast or parmesan, such as vegan parma
- pepper to taste, if desired
Instructions
In a large pan, sauté the first three ingredients in the oil or spray for 3 minutes or until shallots begin to turn translucent. Add the milk of choice, 3/4 tsp salt, and the uncooked pasta. Bring to a boil over medium heat. Once boiling, boil 14 minutes, stirring only occasionally to prevent sticking. Then lower heat to low, and cook 2-3 minutes or until pasta is al dente and sauce has reduced. Stir in the broccoli, and season with nutritional yeast or parmesan. Add pepper if desired. When reheating leftovers, add a little more milk–I used unsweetened cashewmilk–as needed.
Link Of The Day:
Zani L. says
Hey Katie, How can I substitute flour for Chickpeas in your recipes?
Julie Dove says
Confused! No chickpeas here! If you mean a different recipe, you can always experiment and be sure to report back if you try.
Zani L. says
I mean in different recipes. I am allergic to chickpeas and my dad is allergic to beans. I usually bake for family.
Amy says
This looks great – but wouldn’t the cooking time depend more on what type of pasta used? For example, a whole wheat rigatoni (which you used) might normally cook in about 14 minutes, but a semolina rotini usually cooks in 7 minutes when boiling in water.
I want to add this recipe to my repertoire, but I don’t want to overcook the pasta, and I don’t always have whole wheat pasta on hand.
Chocolate Covered Katie says
Hi, oddly enough, both whole wheat and white pasta took the same time for me 🙂
Mira says
This recipe looks amazing, I love pasta and could pretty much eat it every day. I’ll definitely try this, thank you for the inspiration xx
Alex says
I am making this for lunch. No joke! BRB.
Alex says
It was delicious! 🙂
Mary @ LOVE the secret ingredient says
This is really all you need for great pasta! Garlic, a little creaminess, and a delicious veggie like broccoli for some extra heartiness. So delish!!
Lauren says
I make this type of pasta all the time. I love the idea of adding some type of milk or creamer. I always make it without it. I will definet try this.
Wendy says
My daughter can’t have any nuts, and I don’t really want to use coconut milk in a dish like this. What other milk alternatives would work well in this case (the few times I’ve tried dishes with rice milk, it was too watery)? Thanks!
Laura says
Haven’t tried this recipe yet, but the creamy spinach pasta tastes great with oat milk (but this recipe has additional creamer in it).
ibrahim says
بالله جد
مغلبه حالك كثير
Leslie says
I made this for dinner the other night and it was so great! Sadly that was the last of my broccoli… Do you think this recipe would work with a different vegetable instead?
Chocolate Covered Katie says
Absolutely 🙂
A H says
Try it and see! Let us know the result, if you do.
Leslie says
I had great luck with a mix of zucchini discs and diced capsicum; I didn’t cook them ahead, though, just tossed them in with the pasta for the last 3 minutes. Delicious!
Sarah-Beth says
This is so delicious! Only thing I’d say is that it definitely doesn’t make 4 servings- 2 maybe 3 at a push! (But I’m a growing girl…)