Vegan wholewheat pasta with broccoli and garlic

Vegan wholewheat pasta with broccoli and garlic: a simple, aromatic recipe with wholewheat pasta, olive oil and a gentle hint of chilli for everyday cooking.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 12 min
• Total time: 17 min
• Calories: 480 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 72 g

Ingredients

• 200 g broccoli
• 2 garlic cloves
• 120 g wholewheat penne or fusilli
• 2 tbsp olive oil
• 1 pinch of chilli flakes
• Salt and ground pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Wash the broccoli and divide it into small florets. Peel and finely chop the garlic.
2. Cook the wholewheat pasta in salted water until al dente. Keep back a little of the cooking water and drain the pasta.
3. Gently heat the olive oil in a large frying pan. Let the garlic and chilli flakes infuse in it briefly without browning the garlic.
4. Add the broccoli to the pan and cook gently until soft but still with a little bite. Season with salt and pepper.
5. Fold in the cooked wholewheat pasta and add a little cooking water if needed so everything comes together well. Taste once more.
6. Serve hot and enjoy straight away.

Good to know

A dish like this is just the thing when it needs to be quick but should still taste like real cooking. Savoury and uncomplicated.

Swaps

Broccoli → cauliflower (similar fibre content and mild flavour); wholewheat pasta → chickpea pasta (also provides plant protein and fibre); olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids); garlic → wild garlic (milder, also provides aromatic plant compounds)

Allergens

Contains gluten (wholewheat pasta) unless you use a gluten-free pasta. For children, leave out the chilli flakes or use far fewer, and in pregnancy the dish is fine with well-washed vegetables and hygienic preparation.

Dairy-free recipes