Our Vegan Broccoli Pasta Recipe – Quick, Easy, And Delicious

Jess Miller

There’s something comforting about a big bowl of pasta, especially when it’s loaded with veggies and comes together without fuss.

This vegan broccoli pasta is exactly that – hearty, nourishing, and full of flavour, all with just a handful of simple ingredients.

You get the soft bite of pasta, the vibrant green of just-cooked broccoli, and a light, garlicky sauce that brings everything together.

It’s one of those recipes that’s easy enough for weeknights but still feels satisfying enough to serve at the table with family or friends.

If you’re after a quick meal that’s still wholesome and plant-based, keep reading.

Contents hide

1 Why This Recipe Works So Well

2 How To Make Our Vegan Broccoli Pasta At Home

2.1 Ingredients

2.2 Method

3 Our Top Tips

3.1 Cut the broccoli into small florets

3.2 Don’t skip the pasta water

3.3 Use frozen broccoli if that’s what you have

3.4 Add extra protein if needed

4 Variations You Can Try To Make This Dish Your Own

5 Storage and Leftovers

6 Final Thoughts

7 Our Vegan Broccoli Pasta Recipe – Quick, Easy, And Delicious

7.1 Ingredients

7.2 Directions

Why This Recipe Works So Well

This pasta keeps things simple but never boring. The broccoli adds colour and texture, while garlic and olive oil give the dish depth without weighing it down.

The starchy pasta water helps create a light sauce that coats everything nicely, and a little lemon juice adds brightness at the end.

It’s also easy to adapt. You can use fresh or frozen broccoli, add extra veg like peas or mushrooms, or stir through some vegan parmesan or nutritional yeast for a slightly cheesy finish.

How To Make Our Vegan Broccoli Pasta At Home

Ready to give this a try? Here’s what you’ll need:

Ingredients

To make this easy vegan broccoli pasta, you’ll need:

350g pasta (penne, fusilli, or spaghetti work well)
1 tablespoon olive oil
4 cloves garlic, minced
1 large head of broccoli, cut into florets
Juice of half a lemon
Salt and black pepper, to taste
¼ cup nutritional yeast or vegan parmesan (optional)
2 tablespoons fresh parsley, chopped (optional)
A pinch of red pepper flakes (optional, for heat)

Method

1. Cook the pasta and broccoli

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.

About 4 minutes before the pasta is done, add the broccoli florets to the same pot. This saves time and dishes. Reserve half a cup of the cooking water, then drain.

2. Sauté the garlic

While the pasta and broccoli are cooking, heat olive oil in a large pan over medium heat.

Add the minced garlic and cook for about 30 seconds until fragrant. If using red pepper flakes, add them here.

3. Combine everything

Add the drained pasta and broccoli to the pan with the garlic. Pour in a splash of the reserved pasta water to help everything come together.

Add the lemon juice, season with salt and pepper, and toss gently to coat.

4. Finish and serve

Stir through the nutritional yeast or vegan parmesan if using. Sprinkle with fresh parsley before serving. Serve warm and enjoy straight away.

Our Top Tips

This is an easy dish to make, but we’ve included some advice to make sure you prepare something that’s plate-perfect.

Cut the broccoli into small florets

Smaller pieces cook quickly and mix better with the pasta, making each bite more balanced.

Don’t skip the pasta water

It adds a little extra starch to the sauce, helping it coat the pasta and broccoli evenly.

Use frozen broccoli if that’s what you have

Just add it straight to the pot a minute or two earlier so it has time to cook through properly.

Add extra protein if needed

Stir through chickpeas, white beans, or top with crispy tofu to make the dish more filling.

Variations You Can Try To Make This Dish Your Own

This recipe is easy to customise based on what you have in the fridge or what you’re in the mood for.

Sautéed mushrooms add a savoury, earthy flavour that works beautifully with the garlic and broccoli.

A handful of baby spinach stirred in at the end brings a pop of colour and extra nutrients.

For a richer, deeper flavour, try swapping the fresh garlic for roasted garlic.

You can also toss in some chopped sun-dried tomatoes for a touch of sweetness that balances the dish really nicely.

Storage and Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove or in the microwave with a splash of water or olive oil to keep the pasta from drying out.

Final Thoughts

This vegan broccoli pasta is a great go-to for nights when you want something quick, easy, and nourishing.

It’s made with simple ingredients, comes together fast, and still tastes like something special.

Keep it in your regular rotation for those evenings when dinner needs to be both effortless and delicious.