Vegan Pasta Con Broccoli Recipes
BROCCOLI PASTA
This vegan broccoli pasta with mushrooms makes the perfect weeknight dinner for the whole family! It's super creamy, healthy, rich, and very easy to make. 15 minutes is all you need!
Provided by Sina
Categories Entrée Main Course
Number Of Ingredients 14
Steps:
- Cook the pasta according to the instructions. Set aside.
- In the meantime, make the creamy cashew sauce. Place all ingredients in a high speed blender and process until smooth. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender.
- Divide the broccoli into small florets. Slice the mushrooms. Cook the broccoli either in a bit of water or in an Instant Pot. Heat some oil in a large pan and sauté the mushrooms for about 3 minutes on high heat.
- Add the cashew sauce to the sautéed mushrooms.
- Cook for about 2 minutes. The sauce with thicken up considerably.
- Stir in the cooked pasta and the broccoli. Season with salt, pepper, and red pepper flakes. Sprinkle with freshly chopped parsley. Enjoy!
VEGAN BROCCOLI PASTA WITH BREADCRUMBS
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.
Provided by Katia
Categories pasta
Time 20m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Carbohydrate 75 g, Protein 16 g, Fat 16 g, SaturatedFat 2 g, Sodium 155 mg, Fiber 7 g, Sugar 5 g, Calories 503 kcal, ServingSize 1 serving
VEGAN PASTA CON BROCCOLI
I could not believe this recipe was on here. It's from Isa Chandra Moskowitz's book "Appetite for reduction" aka my bible! OH AND YES, YOU MUST LOVE GARLIC. THIS IS DROWNING IN IT. I like mine a little extra spicy so I add an extra pinch of pepper flakes and the juice of 1/2 lemon.
Provided by lizardstone01
Categories Weeknight
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of water to a boil, and use the time between starting at and the time it boils to prep your ingredients.
- 2. Heat a large skillet over medium heat. Sautee the garlic, red pepper flakes, and thyme in the oil for about a minute, and make sure you don't burn them. Burnt herbs are not good eats.
- 3. Stir in the vegetable broth, wine, and salt. Add the broccoli, bring the liquid up to a simmer, and cover the pan. Cook for 8 to 13 minutes, depending on how done you like your broccoli. (I like mine to have a good crunch, so I go for about 10 minutes.).
- 4. When the pasta is done, drain it and add it to the broccoli mixture. Toss with a pasta spoon for about three minutes, or until everything is thoroughly coated. Mix in the balsamic vinegar, and serve with generous doses of black pepper. There will be garlic left over in the bowl; don't forget to spoon it out over your pasta.
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PASTA CON BROCCOLI RECIPE | VEGETARIAN PASTA WITH BROCCOLI
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Cuisine ItalianTotal Time 30 minsCategory Main Course, Main or SideCalories 275 per serving
- Cook pasta according to directions in large pot of salted water. Cook until just under done, or al dente (about 10 minutes). Stir in broccoli. Let stand for under a minute and drain. Empty into a bowl and set aside.
- Melt the butter in the same pot. Add the garlic and onion, and cook over medium heat, for about 3 minutes, stirring occasionally, until onions are golden. Add lemon juice and cook, stirring, until lemon juice is almost evaporated.
- Sprinkle flour over the onion mixture and cook for 1/2 minute. Gradually add stock, stirring, then milk and lemon rind. Add salt and pepper and red pepper. Cook for about 3 minutes, until sauce begins to thicken.
- Add drained pasta and broccoli. Continue to cook until pasta is hot and the sauce has thickened. Sprinkle with parmesan cheese to serve.
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- Heat 2 tablespoons (30ml) of the olive oil in a large pot over medium-high heat. Add the garlic and shallots. Cook for 2 to 3 minutes. Add the broccoli, salt and red pepper flakes. Cook for 4 to 5 minutes until the broccoli begins to soften.
- Add the cornstarch and the remaining 1 tablespoon (15 ml) of the olive oil. Cook, stirring continuously for 1 minute. Add the vegetable broth and almond milk. Stir to combine.
- Add the pasta and bring the mixture to a boil. Cover, then reduce the heat and simmer for 12 to 15 minutes, until the pasta is cooked and the sauce has thickened.
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4.9/5 (16)Total Time 30 minsCategory EntreeCalories 409 per serving
- Cook your pasta according to package and set aside. Steam broccoli using your preferred method. If you like you can cook your broccoli with the pasta. Just be sure you’ve added enough water to the pot. To do this I would suggest adding the broccoli to the cooking pasta 3 minutes before pasta is done. Broccoli is at it’s best when it turns its brightest green.
- In a medium saucepan, heat oil over medium heat, add the flour and whisk until smooth. Continue to cook for another 1 1/2 minutes. Slowly add in the almond milk and continue to whisk until smooth. Add in garlic powder, onion powder and salt to taste. Turn heat to medium low and cook another 8 minutes until sauce thickens, stirring frequently. Remove from heat and add optional nutritional yeast. Stir until well incorporated and taste for flavor adding more salt or garlic/onion powder as needed.
- Using the pot you cooked the pasta in, toss together the pasta, broccoli and sauce. Serve with fresh cracked pepper. For a little heat, try adding a dash or two of red pepper flakes.
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5/5 (1)Estimated Reading Time 3 mins
- Next, the broccoli: Preheat your oven to 400F and line a baking sheet with parchment paper. In a large bowl, toss the broccoli florets with the oil and spices. Roast at 400F for 13-15 minutes.
- Whilst the broccoli is roasting, throw all sauce ingredients - excluding non-dairy milk and tapioca starch - into a small blender. Blend until smooth.
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5/5 (3)Total Time 14 minsCategory Dinner, LunchCalories 389 per serving
- Boil the pasta in salted water as per packet instructions. Meanwhile prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Remove the tough outer layer by cutting downwards all the way around. Roughly chop the stem along with the florets.
- Make broccoli rice by pulsing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste). It's best to do this in batches to get even crumbs.
- In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5-6 minutes until softened stirring all the time. Remove from the heat and transfer into a large bowl.
- To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time.
CREAMY BROCCOLI PASTA CASSEROLE RECIPE - VEGAN IN THE FREEZER
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5/5 (2)Total Time 40 minsCategory Main DishCalories 348 per serving
- Lightly grease (oil) a 9" x 13" casserole or two 6" x 8" casseroles. The two smaller casserole dishes are for if you want to save one for later.
- Steam broccoli in a steaming basket or a saucepot steamer, until crisp tender - about 6 to 8 minutes.
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5/5 (3)Calories 479 per servingCategory First Course
- In a bowl, add the durum wheat semolina flour. Then add the hot water and start incorporating the two, first with a fork, then with your hands.
- Transfer the dough onto a worktop and start kneading vigorously with your hands for about 10 minutes, or until you get a smooth dough ball. The dough should be quite compact and NOT sticky at all. If your dough is too sticky, then add more durum wheat semolina flour until is not anymore.
- Shape the orecchiette like shown in this video. NB: if your dough is too elastic and hard to shape, then let it rest for 20 minutes on your worktop, covered with a kitchen cloth. This way the gluten will relax, and the dough will be easier to work with.
- Then set them aside on a worktop covered with a thin layer of durum wheat semolina flour. You can now either let them dry for 12 to 24 hours and store them in a jar, or cook them straight away.
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From ohmyveggies.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 653 per serving
- Preheat the oven to 400ºF. Toss the broccoli, leeks and lemons together with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper and place on a prepared baking sheet. Roast in the oven until lightly browned and tender, about 25 minutes, tossing halfway through the cooking time. If the leeks are browning too quickly, remove them earlier.
- While the vegetables are roasting, prepare the almond parmesan. Combine all of the ingredients in a food processor and process until the "cheese" is similar in texture to grated parmesan. Taste and add more nutritional yeast, salt or garlic powder if needed.
- In a large bowl, toss the vegetables with the pasta and drizzle with the remaining tablespoon of olive oil. Stir in the crushed red pepper flakes, and season with salt and pepper to taste. Divide onto plates and serve with the almond parmesan.
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- Add the potatoes, carrots, cashews and 1 cups of water in a pot. Cook for about 10 minutes, or until soft enough to blend.
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