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Penne pasta and fresh broccoli cook together in just one pot to make this easy 20 minute vegan recipe! Toss the two with a simple but vibrant combination of lemon, garlic, and spices for a satisfying meal the whole family will love.
Why This Recipe Works
- Lemon pasta is a vegan dish that is healthy and filling. It features tender noodles, al dente broccoli, and lots of bright lemon and garlic. There is certainly no shortage of big flavors here!
- This recipe is created in one pot, minimizing post-meal clean up!
- The steps in this recipe are so easy and take less than 20 minutes from start to finish.
- Not a fan of broccoli and/or penne shaped pasta? No prob! This recipe is very easy to customize to your tastes. Swap out veggies, switch up the pasta or add extra toppings – so many ways make it your own!
- You can serve it hot OR cold as a main dish or side dish. So many possibilities! The pasta is perfect to make ahead and enjoy hot or chilled for several days.
How to Make One Pot Lemon Pasta with Broccoli
- In a 4 quart or larger pot, add both the olive oil and minced garlic. Heat together over medium-high heat, stirring continuously. Once you hear the oil start to sizzle, stir for just an additional 30 seconds so the garlic is lightly cooked. Immediately remove from heat and transfer the oil / garlic mixture to a small bowl. Use a rubber spatula, if possible, to remove as much garlic and oil as you can. Set this mixture aside for now.
- In the same, unwashed pot, bring roughly 4 quarts of salted water to a boil over high heat. (I usually add about a tablespoon of salt to my pot of water, as this helps season the pasta.)
- Once you achieve a rapid boil, add the penne pasta and reduce the heat to medium-high. Set your timer for ten minutes. Stir pasta occasionally to prevent it from sticking together.
- When there are three minutes remaining on your timer, add the broccoli florets to the pot as well and stir several times.
- After the three remaining minutes are up, drain the pasta and broccoli together and then return them to the pot.
6. Add the olive oil / garlic mixture to the pot and gently toss to coat.
7. Add all remaining ingredients in the order they are listed and gently toss again to evenly coat the pasta and broccoli. Carefully give it a taste and add more salt, pepper, and/or red pepper flakes to your liking.
Add fresh herbs or chopped nuts, if desired. See notes for suggestions.
Serve immediately as a hot dish, at room temperature, or chill to serve later as a pasta salad. If you choose to serve chilled, allow the hot pasta to cool at least 20-30 minutes before transferring to an airtight container and storing in the fridge.
Optional toppings:
This dish is delicious on its own, but you can pump up the flavor and texture factors by adding 2 Tbsp. of the following. NOTE: I would only choose a max of one type of herb and one type of nut rather than several herbs and nuts mixed together, as it may over complicate the flavors.
- Chopped fresh basil
- Chopped fresh parsley
- Sliced or slivered almonds, toasted or not
- Chopped walnuts
- Chopped shelled pistachios
Looking for More Easy Dinner Recipes? Then You Have To Try My:
- 5-Ingredient Chickpea Pesto Pasta
- Baked Vegan Mac and Cheese
- Quick 5-Ingredient Homemade Marinara Sauce
- Vegan Italian Beat “Meatballs”
- Vegan Cheesy Loaded Cauliflower Casserole
Recipe Tips and Variations
- If in the end the pasta seems too dry before serving, add an extra 1-2 Tbsp. of olive oil.
- Sensitive to spice? Reduce the red pepper flakes to just a pinch or so.
- Any type of pasta can be used in this recipe! Simply adjust cooking times according to the directions on the package, and then add the broccoli during the last 3 minutes. You can even use your favorite gluten free pasta or chickpea pasta to make this a GF recipe.
- Aim for slightly larger broccoli florets rather than small ones, as small florets can get mushy once tossed with all of the seasonings and olive oil.
- Have extra steamed or blanched broccoli on hand? You can use it in this recipe! Simply toss in the cooked broccoli with the other ingredients in step 6 rather than add it to the boiling water.
- Not a fan of broccoli? No prob – there are many other veggies that would work wonderfully in this recipe. My favorites are asparagus (chopped into 2-inch pieces), snap peas (strings and ends removed), and fresh or frozen spinach. Spinach only needs to blanch in the boiling water for about 10 seconds, but the other two need 3 minutes, just like broccoli. If you’d like to use frozen loose peas, simply add those in with the other ingredients in step 6.
What do you serve with this Lemon Pasta with Broccoli?
Lemon pasta with broccoli is a full dinner as-is. However, for a super hearty meal you can also serve it with some fresh baguette, toasty garlic bread, and/or a salad. I am a big fan of adding a salad of crisp fresh greens with homemade Vegan Caesar Salad Dressing or Oil-Free Pear Champagne Salad Dressing to the table!
This recipe also makes for a terrific cold pasta salad. Toss everything together while warm, then cool to room temperature before placing in the fridge to completely chill. This dish is always a big hit at potlucks and barbecues! Tip: Consider tossing the chilled pasta salad with a tablespoon or two of olive oil just before serving if it appears on the drier side.
How long do leftovers last?
This is a great recipe for meal prepping! The pasta with broccoli will keep nicely up to 4 days in the refrigerator.
Can you freeze lemon pasta?
Yes, you can freeze leftovers. Once cool, transfer to a freezer safe container or large resealable plastic bag (be sure to squeeze out as much air as possible before placing in the freezer). Store for up to 3 months. Thaw in the fridge overnight, and microwave in short bursts of 30 seconds, stirring in between, to reheat. Or, reheat in a pot on the stove over medium heat. Add a drizzle of olive oil to help moisten, if needed.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
One Pot Vegan Lemon Pasta with Broccoli
Ingredients
- 1/4 cup olive oil, 59 ml, plus more as needed
- 3 medium cloves of garlic, peeled and minced
- 8 oz. penne pasta (uncooked), about 2 1/2 cups worth
- 4 cups broccoli florets, (slightly larger florets work best) 245 g
- 2 Tbsp. nutritional yeast powder
- 1 tsp. lemon zest
- 2 Tbsp lemon juice 30 ml
- 3/4 tsp. salt, plus more to taste
- 1/4 – 1/2 tsp. red pepper flakes (optional) 1/4 tsp for mild-medium and 1/2 tsp for spicy
- 1/8 tsp black pepper, plus more to taste
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- In a 4 quart or larger pot, add both the olive oil and minced garlic. Heat together over medium-high heat, stirring continuously. Once you hear the oil start to sizzle, stir for just an additional 30 seconds so the garlic is lightly cooked. Immediately remove from heat and transfer the oil / garlic mixture to a small bowl. Use a rubber spatula, if possible, to remove as much garlic and oil as you can. Set this mixture aside for now.
- In the same, unwashed pot, bring roughly 4 quarts of salted water to a boil over high heat. (I usually add about a tablespoon of salt to my pot of water, as this helps season the pasta.)
- Once you achieve a rapid boil, add the penne pasta and reduce the heat to medium-high. Set your timer for ten minutes. Stir pasta occasionally to prevent it from sticking together.
- When there are three minutes remaining on your timer, add the broccoli florets to the pot as well and stir several times.
- After the three remaining minutes are up, drain the pasta and broccoli together and then return them to the pot.
- Add the olive oil / garlic mixture to the pot and gently toss to coat.
- Add all remaining ingredients in the order they are listed and gently toss again to evenly coat the pasta and broccoli. Carefully give it a taste and add more salt, pepper, and/or red pepper flakes to your liking.
- Add fresh herbs or chopped nuts, if desired. See "Optional Add-Ins" section below for suggestions.
- Serve immediately as a hot dish, at room temperature, or chill to serve later as a pasta salad. If you choose to serve chilled, allow the hot pasta to cool at least 20-30 minutes before transferring to an airtight container and storing in the fridge.
Pro Tips From Audrey
- Aim for slightly larger broccoli florets rather than small ones, as small florets can get mushy once tossed with all of the seasonings and olive oil.
- If in the end the pasta seems too dry, add an extra 1-2 Tbsp. of olive oil.
- If sensitive to spicy foods, reduce the red pepper flakes to just a pinch or so.
- Many types of pasta can be used in this recipe – including gluten free pastas and chickpea pasta! Simply adjust cooking times according to the directions on the package, and then add the broccoli during the last 3 minutes.
- Have extra steamed or blanched broccoli on hand that you’d like to use in this recipe? Go for it! Simply toss it in with the other ingredients in step 6 rather than add it to the boiling water.
- Not a fan of broccoli? No prob – there are many veggies that would work wonderfully in this recipe. My favorites are asparagus (chopped into 2-inch pieces), snap peas (strings and ends removed), and fresh or frozen spinach. Spinach only needs to blanch in the boiling water for 10 seconds, but the other two need 3 minutes, just like broccoli. If you’d like to use frozen loose peas, simply add those in with the other ingredients in step 6.
- Chopped fresh basil
- Chopped fresh parsley
- Sliced or slivered almonds, toasted or not
- Chopped walnuts
- Chopped shelled pistachios
Nutrition Information
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