This simple vegan broccoli pasta makes the perfect quick and easy weeknight meal! With just a few simple ingredients, this dairy-free pasta dish makes a healthy dinner in no time. Toss in some mushrooms, spinach, or vegan chicken strips and make it a masterpiece.
This vegan broccoli pasta is great for kids or people who are just starting to eat vegetarian or vegan meals. There are no weird, complicated, or hard-to-find ingredients.
You can add extra veggies or proteins or just keep it simple. Put this into your weekly rotation and have a happy family.
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❤️ Why you'll love this recipe
- It makes a healthy and delicious meal that's great for weeknight dinners or meal prep.
- It's quick and easy to make in minutes with a few simple ingredients.
- You can toss in some vegan protein like vegan shredded chicken, vegan chicken strips, fried tofu, chickpeas, Butler soy curls, or vegan sausage to make it a heartier meal.
🧾 Ingredients and substitutions
- Pasta - you can use any type of pasta that you would like. Since the sauce is naturally gluten-free, you can simply use gluten-free pasta for a gluten-free meal if needed. See which brands of pasta are vegan.
- Olive Oil - I usually use extra virgin olive oil in this dish, but you can also use light olive oil or any other neutral-flavored oil that you wish.
- Garlic - fresh is best for the most flavor, but you can swap it with 1/2 tsp of garlic powder if you have to.
- Broccoli - one large head of broccoli or 2 smaller heads will give you enough.
- Salt and Black Pepper - to taste.
- Additional Options:
- Vegan Chicken Strips - you can use any store-bought vegan chicken strip product or easily make your own using my vegan shredded chicken, vegan chicken recipe, or washed flour chicken.
- Mushrooms - a cup of sliced mushrooms adds flavor and texture if you wish.
- Spinach - you can add a bag of washed baby spinach for extra flavor and nutrition.
- Lemon Juice - for a lemony flavor, add the juice of 1/2 a freshly squeezed lemon.
- Parsley - to add a little texture and color.
- Nutritional Yeast - for a slightly cheesy flavor.
- Red Pepper Flakes - for a little spice.
🥄 How to make broccoli pasta
Step 1 - Heat a pot of water and boil pasta according to the package directions.
Step 2 - Pour 1/3 cup of olive oil into a large frying pan or wok. Then add 3 cloves of minced garlic and turn on the heat to the lowest setting and allow the garlic to warm in the oil.
Step 3 - While the garlic and oil are warming, wash and chop broccoli into bite-size pieces.
Step 4 - Add the chopped broccoli to the oil and stir well. (You can add vegan chicken strips, mushrooms, or other veggies of your choice at this time as well.)
Step 5 - Turn up the heat to medium and add 2 tablespoons of water and 1/4 tsp of salt. Stir well and cover with a lid. (The water helps to keep the garlic from burning and provides steam in your pot to cook the broccoli.)
Step 6 - Cook covered over medium heat for 3-4 minutes, taking the lid off and stirring once every minute, until broccoli is bright green and tender.
Step 7 - Drain the pasta and immediately add it to the broccoli while it's still a little wet, and give the whole thing a good stir. Sprinkle with salt, pepper, and some parsley if desired. (If adding spinach do so with the pasta at the end of cooking.)
Step 8 - Serve hot and sprinkle it with some vegan parmesan cheese or nutritional yeast if desired.
👩🏻🍳 Pro Tips
- Be sure to just warm the garlic in the oil in the beginning - the garlic will burn easily at higher heat.
- Be sure to add the water and cover the broccoli for about 3 minutes to allow the steam to cook it evenly.
- If adding fresh spinach to the dish, do so at the end of cooking along with the pasta, and put the lid back on for about 1-2 minutes to allow the steam to wilt the spinach but not overcook it.
- If you are using frozen chicken strips, you can add them frozen, but you will need to cook them for about 5 -7 minutes before adding the broccoli.
📖 Variations
Creamy Broccoli Pasta - add vegan alfredo, tofu pasta sauce, or vegan bechamel sauce to the pasta at the end of cooking.
Cheesy Broccoli Pasta - make the cheese sauce from my vegan mac and cheese recipe and add it to the broccoli and pasta at the end of cooking.
Pesto Broccoli Pasta - add a few tablespoons of vegan pesto to liven up this simple dish, or make my creamy vegan pesto sauce and mix it in for a creamy pesto broccoli pasta.
Vegan Chicken and Broccoli Pasta - toss in a 16 oz bag of vegan chicken strips along with the broccoli for a delicious high protein, hearty meal. I love to use my homemade vegan chicken strips in this dish.
🥡 Storage and reheating
This broccoli pasta works well for meal prep and it tastes great reheated.
Refrigerator: Leftovers will keep well in the fridge for 3- 5 days in sealed containers. I like to use 16 oz. glass containers for individual lunches.
Reheating: Reheat your pasta in the microwave for about 3 minutes, stopping to stir it halfway through. You can also toss it back into a frying pan with a tablespoon or two of water, cover it, and reheat it until warm.
Freezing: Place plastic wrap over your pasta to reduce any contact with air and seal it in a container in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before reheating.
🌟 More easy vegan pasta recipes
I love quick and easy vegan pasta recipes and I have a ton of them on the blog, but these are a few of our favorites.
- Vegan Pasta Primavera
- Simple Tomato Basil Pasta
- Pasta and Peas
- Vegan Goulash
- Southwest Spicy Mac and Cheese
- Vegan Broccoli Alfredo
- Vegan Orzo with Spinach
- Tahini Pasta
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan broccoli pasta
Vegan Broccoli Pasta
Equipment
- wok or large frying pan
Ingredients
- 1 16 oz box pasta any shape you choose
- 1/3 cup olive oil
- 3 cloves garlic
- 2 tablespoon water or broth
- 6 cups broccoli florets cut into bite sized pieces
- 1/4 teaspoon salt
Optional ingredients
- 2 cups vegan chicken strips optional
- 2 tablespoons fresh parsley or 1 tsp dried
- 1 16 oz bag baby spinach
- 1 cup sliced mushrooms
- 2 tablespoons lemon juice
Instructions
Cook the pasta
- Heat a pot of water and cook pasta according to the package directions.
Cook the broccoli
- Pour 1/3 cup of olive oil into a large frying pan or wok. Then add 3 cloves of minced garlic and turn on the heat to the lowest setting and allow the garlic to warm in the oil.
- While the garlic and oil are warming, wash and chop broccoli into bite-size pieces.
- Add the chopped broccoli to the oil and stir well. (You can add vegan chicken strips, mushrooms, or other veggies of choice at this time as well.)
- Turn up the heat to medium, add 2 tablespoons of water and 1/4 tsp of salt. Stir well and cover with a lid. (The water helps to keep the garlic from burning and provides steam in your pot to cook the broccoli.)
- Cook covered over medium heat for 3-4 minutes, taking the lid off and stirring once every minute, until broccoli is bright green and tender.
- Drain the pasta and immediately add it to the broccoli while it's still a little wet, and give the whole thing a good stir. Sprinkle with salt and pepper to taste, and some parsley if desired. (If adding spinach do so with the pasta at the end of cooking.)
- Serve hot and sprinkle it with some vegan parmesan cheese if desired.
Notes
- Be sure to just warm the garlic in the oil in the beginning - the garlic will burn easily at higher heat.
- Be sure to add the water and cover the broccoli for about 3 minutes to allow the steam to cook it evenly.
- If adding fresh spinach to the dish, do so at the end of cooking along with the pasta, and put the lid back on for about 1-2 minutes to allow the steam to wilt the spinach but not overcook it.
- If you are using frozen chicken strips, you can add them frozen, but you will need to cook them for about 5 -7 minutes before adding the broccoli.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
I am so enjoying the simplicity and big taste as I am writing this. Lots of yum.
thanks for this recipe and so many others you have shared,
Mary
You're welcome, Mary. I'm so happy that you liked the recipe. 🙂
Delicious, easy, healthy! I will be making this again and again for sure.
I'm so happy that you liked it, Aaron! 🙂
Is so much oil necessary? Sounds delish, just hesitant about the oil. Thanks
Feel free to reduce the oil, it just may be a little dry. You may want to add a few tablespoons of vegetable broth to it instead of the oil. Enjoy. 🙂
Wow, this was delicious and so easy! It is going on my weekly meal rotation for sure! I left the "chicken" out this time, but I'm excited to make it with your homemade chicken seitan recipe!