Description
A creamy vegan broccoli pasta made in one pot. The broccoli melts into a glossy, dairy-free lemon and garlic sauce. Ready in 30 minutes, so perfect for a weeknight dinner.
Ingredients
Equipment
- Measuring cups
- Measuring spoons
- Chopping board and knife
- Large pot
- Fine grater
- Frypan (optional)
- Colander
- Wooden spoon
Ingredients
- 21 oz / 600g broccoli (about 2 medium heads)
- Salt, for the pasta water and to taste
- 14 oz / 400g orecchiette*
- 4 garlic cloves, thinly sliced
- 1 large lemon, zested and juice of ½ (plus extra to taste)
- 3 tablespoons extra virgin olive oil (plus 1 tablespoon for the breadcrumbs)
- ½ cup / 30g fresh breadcrumbs* (optional)
- ½ to 1 teaspoon chili flakes, depending on how much heat you like
- ¾ cup + 1 tablespoon / 200ml soy cream* (1 small carton)
- 2 tablespoons nutritional yeast
- Freshly ground black pepper (optional)
Instructions
- Prep the broccoli: Cut the broccoli into small florets. Peel the stems and slice them thinly.
- Cook the pasta and broccoli: Bring a large pot of well-salted water to a boil. Add the orecchiette (14 oz) and broccoli together and cook for about 13 minutes, until the pasta is al dente and the broccoli is very soft. If your pasta cooks faster, add the broccoli a few minutes before the pasta. Meanwhile, slice the garlic and zest the lemon.
- Toast the breadcrumbs (optional): Put a frypan or skillet over medium heat with the olive oil (1 tablespoon). Add the breadcrumbs (½ cup) and a pinch of salt and toast for 2 to 3 minutes until golden. Set aside.
- Drain: Scoop out 2 cups of pasta water, then drain the pasta and broccoli in a colander. Carefully wipe out the pot.
- Cook the garlic: Turn the heat to low. Add the olive oil (3 tablespoons), garlic (4 cloves), and chili flakes (½ to 1 teaspoon) and cook for 1 to 2 minutes, until fragrant but not browned.
- Make the sauce: Add the pasta and broccoli, soy cream (¾ cup + 1 tablespoon), nutritional yeast (2 tablespoons), and 1 cup of pasta water. Toss over medium heat for 1 minute, pressing some of the broccoli against the pot so it breaks down into the sauce. Add up to ½ cup more pasta water until the sauce is loose and glossy. It will thicken as it sits.
- Finish and serve: Take the pot off the heat (as otherwise the lemon juice could split the cream) and stir in the lemon juice (from ½ lemon) and most of the zest. Adjust with more lemon, salt and pepper. Serve topped with the remaining zest and the breadcrumbs, if using.
Notes
Pasta: Orecchiette is ideal, and fusilli or conchiglie also work. Avoid long, thin pasta like tagliatelle, which goes gluggy and doesn’t hold up to the sauce.
Breadcrumbs: Fresh are best, but dried or panko also work. I make them by using 1- or 2-day-old fresh bread. Break it apart and put it in a food processor, pulsing until you reach the size of crumb you like.
Soy cream: Gives the best result. Oat cream is thinner and less flavorful, so I don’t recommend it. Brands vary, so add more pasta water if your sauce is thick.
Crisp broccoli: For a fresher version, add the broccoli for just the last 3 to 4 minutes.
Add protein: You can add a cup of frozen peas to the pot for the last few minutes of cooking the broccoli and pasta.
Cooking time: The broccoli needs about 13 minutes to soften enough to melt into the sauce. If your pasta cooks faster, add the broccoli first.
