This vegan broccoli pasta is loaded with flavor and fresh crunchy broccoli! Serve topped with vegan parmesan for an easy, delicious dinner. Ready in 20 minutes!
This fresh and delicious vegan broccoli pasta makes the perfect easy weeknight dinner. It only takes 20 minutes (or less) to make, and it’s loaded with fresh flavor.
It’s the perfect vegan dinner for those nights when you want something delicious and homemade, but you’re short on time.
You’ll also love our vegan asparagus pasta, vegan mushroom pasta and vegetable linguine. And if you love broccoli, you’ll also love our vegan broccoli soup, vegan broccoli salad and our vegan broccoli cheese soup.
Ingredients You’ll Need For Broccoli Pasta:
Ingredient Notes
- Penne pasta – you can use any pasta that you have on hand or gluten free pasta if you’re gluten free.
- Vegan parmesan cheese – we used Violife brand of vegan parmesan cheese which is really delicious. You can use any vegan parmesan cheese or omit it.
- Red pepper flakes – adds just a tiny touch of heat, it’s very mild, but you can also omit it.
- Broccoli florets – you can buy broccoli florets or you can cut up a head of broccoli into florets.
- Lemon juice and lemon zest – freshly squeezed lemon juice and freshly grated lemon zest add heaps of tangy flavor to this recipe.
How To Make Vegan Broccoli Pasta
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Put your pasta on to cook according to package directions. When it’s cooked, drain it and set aside ½ cup of pasta water to use later.
- Add olive oil to a pot over medium heat. Add broccoli florets and salt and sauté for a minute.
- Add vegan butter, crushed garlic, red pepper flakes, lemon zest, lemon juice and ground black pepper and sauté for a few minutes until the broccoli florets are al dente (3-5 minutes).
- Add the cooked pasta, grated vegan parmesan cheese and a little of the reserved pasta water and toss gently to combine.
- Add more of the reserved pasta water as needed until all the pasta is lightly coated and saucy.
Serving Suggestions
Serve in bowls topped with freshly grated vegan parmesan, fresh chopped parsley and a sprinkle of ground black pepper, with lemon wedges on the side.
If you’d like to serve something on the side then our vegan focaccia would be delicious with this. A vegan Greek salad with a simple vinaigrette dressing would be great too.
Chef’s Tips
Add salt to your pasta water. Add a bit of salt to your pasta water before cooking the pasta. This is extra important because we’re going to use some of the leftover pasta water in the sauce.
Put aside ½ cup of pasta water. Salty, starchy pasta water helps emulsify your sauce. Just a few splashes is often all it takes.
The broccoli should be crunchy and al dente. Overcooked broccoli will just break up and won’t be as delicious. It should be nice and crunchy.
Gluten free. Simply use gluten free pasta and you’re all set.
Got Leftovers?
Keep leftovers stored in the fridge in a covered container for 3-4 days. It reheats very well in the microwave.
More Quick & Easy Vegan Pasta Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Broccoli Pasta
Ingredients
- 8 ounces Penne Pasta (226g) Dry Weight
- 2 Tablespoons Olive Oil
- 4 cups Broccoli Florets (360g)
- ½ teaspoon Salt
- ⅓ cup Vegan Butter (75g)
- 4 Cloves Garlic Crushed
- ½ teaspoon Red Pepper Flakes
- 1 Tablespoon Lemon Zest
- 2 Tablespoons Lemon Juice Freshly Squeezed
- ½ teaspoon Ground Black Pepper
- ½ cup Vegan Parmesan Cheese Freshly Grated
- ½ cup Pasta Water (120ml) Reserved after cooking the pasta
Instructions
- Put your pasta on to cook according to package directions. When it's cooked, drain it and set aside ½ cup of pasta water to use later.
- Add olive oil to a pot over medium heat. Add broccoli florets and salt and sauté for a minute.
- Add vegan butter, crushed garlic, red pepper flakes, lemon zest, lemon juice and ground black pepper and sauté for a few minutes until the broccoli florets are al dente (3-5 minutes).
- Add the cooked pasta, grated vegan parmesan cheese and a little of the reserved pasta water and toss gently to combine.
- Add more of the reserved pasta water as needed until all the pasta is lightly coated and saucy.
- Serve in bowls topped with freshly grated vegan parmesan, fresh chopped parsley and a sprinkle of ground black pepper, with lemon wedges on the side.
Notes
- Pasta – you can use penne or any pasta that you have on hand.
- Vegan parmesan cheese – we used Violife brand of vegan parmesan cheese which is really delicious. You can use any vegan parmesan cheese or omit it.
- Add salt to your pasta water. Add a bit of salt to your pasta water before cooking the pasta. This is extra important because we’re going to use some of the leftover pasta water in the sauce.
- Put aside ½ cup of pasta water. Salty, starchy pasta water helps emulsify your sauce. Just a few splashes is often all it takes.
- Gluten free. Simply use gluten free pasta and you’re all set.
- Storing: Keep leftovers stored in the fridge in a covered container for 3-4 days. It reheats very well in the microwave.
Super easy and quick to make. We have broccoli often in our house and this was a great way to change it up. Only thing I might add next time is some roasted chickpeas or my favorite vegan sausage just to give it a more protein. This is definitely a new staple in our house!
Thanks for the awesome review Sara!
This was so quick and easy to make. Very tasty! Thank you.
So happy you enjoyed it Doug! Thanks for posting!