Get two new free healthy recipes each week. Sign Up

Broccoli Garlic Pasta

An easy & delicious healthy vegan meal – Ready in 25 minutes, from start to finish!

Broccoli Garlic Pasta - Ingredients: 3 cups broccoli, 2 tbsp minced garlic, 2 1/2 tsp... Full recipe: https://chocolatecoveredkatie.com/2016/08/15/garlic-pasta-broccoli-vegan/ @choccoveredkt

pin-it

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.

100 Healthy Meal Ideas

broccoli pasta

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.

Garlic Pasta - Ingredients: 3 cups broccoli, 2 tbsp minced garlic, 2 1/2 tsp... Full recipe: https://chocolatecoveredkatie.com/2016/08/15/garlic-pasta-broccoli-vegan/ @choccoveredkt

pin-it

Creamy Garlic Pasta With Broccoli

Broccoli Garlic Pasta

Total Time: 25m
Yield: 4
Print This Recipe 5/5
Broccoli Garlic Pasta
5/53

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.

View Nutrition Facts

 

Link Of The Day:

zucchini brownies

Chocolate Fudge Zucchini Brownies

5/5 (3)

Rate this recipe

Published on August 15, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

18 Comments

Leave a comment or reviewLeave a rating
    • 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.

  1. 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.

  2. 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

  3. 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.

  4. 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).

  5. 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?

  6. 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…)

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes