This simple vegan broccoli pasta recipe can be prepared in a jiffy and is a winning combination of amazing and vibrant flavors. It's delicious, healthy, economical and so easy to throw together in 20 minutes. A recipe that makes you want to eat tons of broccoli!Note: the post has been updated with new pictures and nutritional values, but the recipe is still the same.
Cuisine: Italian, vegan, vegetarian
Keyword: VEGAN BROCCOLI PASTA
1/2 lb(220 grams)short pasta shapes (fusilli, penne, rotini...)
1 lb(450 grams)broccoli, cut into small florets (cut in half the big ones)
Split the broccoli into medium-small florets. Pare away the tough skin from the stalk and cut it into thick strips or small bites. Wash them.
Put pasta in a large pot of boiling salted water. When the water return to a boil, drop broccoli into the pasta water and leave the burner high enough to keep a rolling boil.
Cook pasta until al dente.
Meanwhile, in a large frying pan, over a low flame, warm 1 Tbsp of olive oil and gently fry the breadcrumbs and a pinch of salt, stirring constantly for about 5 minutes until crisp and golden. Spoon onto a plate and wipe the pan clean.
In the same frying pan, over a low flame, warm the rest of the olive oil and fry gently the garlic and chilli flakes for 2-3 minutes (do not let it burn or it will be bitter).
Drain broccoli and pasta, add them to the pan adding gradually the reserved cooking water as much as you need to combine everything.
Mix well stirring with a spoon and allow to stew over medium heat for a further minute, during which time broccoli will break up taking on an almost creamy aspect. Add a swirl of olive oil, taste and adjust the seasoning with extra salt and black pepper if needed.
Transfer to a serving bowl, sprinkle with toasted breadcrumbs, and freshly squeezed lemon juice to lighten up the dish (optional). Add extra chili flakes and a drizzle of olive oil. Serve immediately.
Leftovers: it keeps well in the fridge for up to 3 days.
These quantities yield to 3 generous or to 4 smallish portions.