Easy Healthy Broccoli Pasta

Easy Healthy Broccoli Pasta is your new weeknight go-to, offering a nutritious and incredibly satisfying meal in under 30 minutes. This recipe is a testament to how simple, wholesome ingredients can combine to create a truly delicious and guilt-free dining experience.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian Inspired

Ingredients Equipment Method Notes

Ingredients

1 pound whole wheat pasta penne, rotini, or fusilli work well
1 large head broccoli cut into bite-sized florets (about 4 cups)
2 tablespoons olive oil
3 cloves garlic minced
1/4 teaspoon red pepper flakes optional, for a touch of heat
1/2 cup low-sodium vegetable broth
1/4 cup nutritional yeast for a cheesy, umami flavor
2 tablespoons unsweetened almond milk or other plant-based milk
1/2 lemon juice
to taste salt
to taste freshly ground black pepper

Optional toppings

toasted pine nuts
Parmesan cheese if not strictly vegan
fresh parsley

Equipment

Large pot,
Steamer basket (optional)
Large skillet

Method

Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.
1 pound whole wheat pasta
While the pasta is cooking, you can steam or quickly boil the broccoli florets. To steam, place the broccoli in a steamer basket over a pot of boiling water for about 5-7 minutes, or until tender-crisp. Alternatively, you can add the broccoli directly to the boiling pasta water during the last 3-4 minutes of cooking. Drain the broccoli and set aside.
1 large head broccoli
In the same pot (or a large skillet if you prefer), heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
2 tablespoons olive oil, 3 cloves garlic, 1/4 teaspoon red pepper flakes
Pour in the vegetable broth and bring it to a simmer. Stir in the nutritional yeast and unsweetened almond milk. Whisk until the nutritional yeast has dissolved and the sauce is smooth and slightly thickened.
1/2 cup low-sodium vegetable broth, 1/4 cup nutritional yeast, 2 tablespoons unsweetened almond milk
Add the cooked pasta and steamed broccoli to the sauce. Toss well to coat everything evenly. Gradually add some of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. You want it to be creamy and coat the pasta beautifully.
1 pound whole wheat pasta, 1 large head broccoli
Stir in the lemon juice. Season generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. Serve immediately, garnished with your favorite toppings.
1/2 lemon juice, to taste salt, to taste freshly ground black pepper, toasted pine nuts, Parmesan cheese, fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of liquid if needed.