Broccoli pasta is nothing new in this household and while I sometimes make it with roasted broccoli, there’s a lot to be said for a one-pot pasta dish that comes together so quickly. Pasta water is used here to make a silky pasta sauce thanks to its starchy thickening properties when mixed with garlic, olive oil, and lemon. You can’t really see the sauce but you’ll sure taste it. This is one of those recipes I’ve been making since I first started cooking as a kid and it’s a staple when broccoli is in season.
This recipe serves two but can easily be doubled or increased as needed. There’s a sliding tool in the recipe card (hover or click the number 2 above the title) to change the amounts automatically.
Have you got lots of broccoli to use? Try this fan-favourite roasted broccoli and sweet potato lentil bowl, vegan broccoli salad (no mayo, very nice), or spring green vegetable coconut rice noodles.
Ingredients
Ingredient Notes and Substitutions
- Broccoli: use standard or purple sprouting broccoli. I think frozen would work but haven’t tried it.
- Herbs: adding a handful of fresh herbs like basil boosts the pasta but can be left out if you don’t have any. A spoonful of jarred pesto could be mixed into the sauce too.
- Pasta: any type of pasta will work. I prefer short pasta, but spaghetti can be nice too. I made this recipe several times to take photos – that’s why the final shot has a different type than the ingredient photo above.
- Olive oil: before I stopped eating dairy, I usually used a mix of olive oil and butter or pure butter for this pasta. You could do the same if you prefer.
- Add-ins: as mentioned, you could stir in some pesto, or try adding some frozen peas to the pasta just before draining the water. Some grated hard cheese would probably be good if you eat cheese.
Step by Step
Step 1: chop the broccoli into small pieces and set aside.
Step 2: prepare the sauce ingredients so that the pasta water can be added before straining the pasta.
Step 3: cook the pasta, adding the broccoli partway through.
Step 4: mix the pasta with the sauce and serve immediately.
Recipe Notes
This is a simple recipe, but timings are important. If you’re a beginner cook I recommend getting everything ready in advance as outlined in the recipe so that you can follow those timings without stress. If you’re a more advanced cook, make it like I do: put the pot on, prep the broccoli, add the pasta, start the sauce, add the broccoli, mix in the pasta water, and so on. The amount of time needed as outlined in the recipe is based on the additional prep time needed for beginners. If you are multitasking it should be ready in less than 15 minutes.
How to Store
Storage: like most pasta recipes, this is best served immediately. The pasta does absorb the sauce as it sits and can get soggy. If you have leftovers, store in a sealed container in the refrigerator for a day or two, but note that it will be quite soft when reheated.
Freezing: I don’t recommend freezing this recipe.
Expert Tips
- Don’t forget the water: the pasta water is one of the most important elements of the dish. Without it, the sauce will be oily and won’t coat the pasta properly. Think of a poorly mixed vinaigrette – it needs to be emulsified.
- Use less water: boil your pasta in less water than usual, just enough to cover, so that it’s starchier and helps to thicken the sauce more effectively.
- Prep in advance if needed: unless you’re very speedy at prep, I recommend chopping the broccoli before you put the pot on to boil the water. When I had my partner (a more beginner cook) test this recipe to check timings, he struggled with having the broccoli ready in time to add to the pasta when he started chopping at the same time the pot went onto the burner. I adjusted the way the recipe is written to account for this.
If you make this Vegan Broccoli Pasta or any other vegetarian main dishes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Lemon Broccoli Pasta
Description
Ingredients
- 1 large broccoli
- Zest of a lemon
- Juice of a lemon 2-3 tablespoons
- 3 tablespoons olive oil
- 1 clove garlic finely grated or minced
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper to taste
- ¼ teaspoon hot pepper flakes optional, to taste
- 250 grams (2 ¼ cups) short pasta
- 120 ml (½ cup) reserved pasta water
- Handful fresh basil, chopped optional
Instructions
- Start by prepping the broccoli. Cut the head into small florets, then peel the stem and chop into pieces about 3 cm (1 in.) in size. Set aside.1 large broccoli
- Add the lemon zest, lemon juice, olive oil, garlic, salt, pepper, and hot pepper flakes (if using) to a heat-safe mixing bowl and whisk well to combine. Set aside.Zest of a lemon, Juice of a lemon, 3 tablespoons olive oil, 1 clove garlic, ½ teaspoon sea salt, ¼ teaspoon black pepper, ¼ teaspoon hot pepper flakes
- Bring a large pot of water to a boil and season well. Cook the pasta according to package instructions or until al dente. Two minutes before the pasta is finished cooking (set a timer), add the broccoli to the water to cook. Before draining – when you add the broccoli – reserve about 120ml (½ cup) of the starchy pasta water (don't forget!).250 grams (2 ¼ cups) short pasta, 120 ml (½ cup) reserved pasta water
- Whisk about 4 tablespoons of the starchy pasta water into the lemon sauce mixture, beating until the sauce is smooth and thickened. You may need slightly more pasta water.
- Drain the pasta and broccoli and return to the pot. Add the lemon sauce and basil, then stir well to coat the pasta in the sauce. Serve immediately.Handful fresh basil, chopped
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.