This Lemon Broccoli Pasta uses just one pot and 6 ingredients. This lemon broccoli pasta is easy to make, delicious, and vegan!
Overflowing with flavor, threw in a tasty cream sauce, studded with impeccably cooked broccoli florets, and sprinkled with parmesan cheddar.
Be that as it may, what’s significantly seriously invigorating? That bowl of pasta is 100 percent plant-based!You heard it right, made with a vegan cream sauce, we’re using vegan parmesan and yet it’s still 100% delicious. A lemon broccoli pasta that everyone will love, yet is just a bit healthier!
Making Ahead lemon pasta broccoli :
I often make the roasted broccoli during the day when I have some time or even the night before if I know the next day is going to be hectic. Then all that’s needed is for me to make a quick cream sauce and cook the pasta. This lemon and broccoli pasta makes the perfect vegetarian weeknight dinner and is also pretty amazing the next day for lunch.
Let’s start with Our lemon broccoli pasta Main Ingredients:
Not only is this recipe made in one pot, but it only uses a few ingredients as well. Here’s what we’re using:
- Pasta: I personally love to use chickpea or lentil pasta to get in some protein, but brown rice or even traditional pasta (if you’re not gluten-free) will also work.
- Broccoli: this is a great way to sneak in some high nutrient veggies and the little florets hold in all that delicious cream sauce.
- Cashew cream: just our simple cashew cream is the base for this delicious creamy pasta.
- Vegan parmesan: I use this vegan parmesan from Violife, but if you can’t find something like that, you can swap it with nutritional yeast
- Lemon: we’re using lemon zest and lemon juice to give this pasta a nice pop and punch of flavor.
- Pasta water: if you’ve never used pasta water in your sauce, it’s a great way to add creaminess without adding a ton of extra fat or flavor – the starch in the water adds a sauciness that is just delicious!
How to One Pot Creamy Lemon Broccoli Pasta:
1-Cook the pasta according to package instructions. With two minutes left in the cooking, reserve 1/4 cup of pasta water and add the broccoli.
2-Cook for the remaining two minutes, then drain the pasta and broccoli and add it back into the pot.
3-Add the remaining ingredients and stir to combine. Taste and add a bit more salt, pepper or cream if needed!
Making Vegan Cream Sauce:
In the first place, we should discuss cream sauces. The key to an ideal veggie lover cream sauce is cashew cream. Also, really, that is the main thing we’re utilizing here!
What’s perfect about cashew cream is that it’s not difficult to make and it tends to be utilized as a swap for weighty cream in practically any recipe!
lemon pasta broccoli Add-Ons:
While this dish surely doesn’t need on flavor, there are certainly ways you could jazz it up considerably more in the event that you needed.
Greens: mix in a kale or spinach to get significantly more veggies in.
Mushrooms: notwithstanding broccoli, including a few cut mushrooms to this dish would be delectable!
Protein: if you need to skip the chickpea pasta yet need protein, you can add barbecued chicken, shrimp, or even salmon.
I likewise figure some broiled garlic would be really scrumptious!
lemon pasta broccoli Tips:
Pasta water contains all the lovely starches from the pasta, meaning it helps the pasta sauce thicken and cling to the pasta when added to sauces. It also contains salt, helping to season!
Any kind of cream sauce tends to thicken when stored. If you want to save leftovers, I usually store the pasta separate from the breadcrumbs, and pour a couple of tablespoons of the leftover pasta water into the bottom of the bowl. When I reheat it, the water helps the sauce loosen up without losing flavor.
I by and large prompt against freezing cream/dairy based pastas as the surface of the sauce will in general separate once frozen.
One large juicy lemon is usually plenty, but you may need two if you have smaller lemons. You want between 2-3 tsp of zest, and about 3 tbs of juice.
Most recipes that have a different sauce encourage you to half-cook the pasta. Try not to do that here. You’re not truly completing the pasta in the sauce, you’re simply re-warming it through for about a moment, which wont be sufficient to cook the pasta any more.
The sauce can without much of a stretch be multiplied for a bigger group or leftovers.
Utilizing a barbecue press is the most ideal way to get the broccoli quite firm and caramelized. In the event that you don’t have one, you can put one more skillet on top of the broccoli while it cooks. You simply need however much of the broccoli as could be expected connecting with the hot skillet.
Other Pasta Recipes you should check:
Thanks for reading this recipe, comment below if you made this, and let me know how it went.
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How to make Lemon Broccoli Pasta
Cook the pasta according to package instructions. With two minutes left in the cooking, reserve 1/4 cup of pasta water and add the broccoli.
Cook for the remaining two minutes, then drain the pasta and broccoli and add it back into the pot.
Add the remaining ingredients and stir to combine. Taste and add a bit more salt, pepper or cream if needed!
Serving Size 1.5 cups
- Amount Per Serving
- Calories 507
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Sodium 80mg4%
- Potassium 305mg9%
- Total Carbohydrate 92g31%
- Dietary Fiber 5g20%
- Sugars 2g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.