Broccoli Pasta, Vegan and Gluten Free

By  Christina A. Demetre, LTY trainee/2016

You just got home from a crazy day. You're tired and starving. Your mind is at the point where you have zero interest in putting a ton of effort into making dinner. You also love broccoli, ok well maybe not, but I can eat it in probably every meal. Anyhow, here's a super fast meal you can make and have leftovers for the next day.


1 large bunch broccoli (this really depends on how much broccoli you want), but cut up into florets and thinly sliced stems from part of the stalk

1/2 cup olive oil (or whatever oil you have, this is what is usually in my home)

16 oz  gluten free pasta (we usually do the edamame one from Explore Asian.)

Anything you may want to season the broccoli with (typically we use some garlic and red pepper flakes.)


You can cook up the broccoli however you like, but we tend to just cook 'em up quickly in a pan. Heat up the oil and if you're using any garlic on medium heat. Throw in the broccoli and any other spices you may be using.

In a separate pot, boil up some water and throw in the pasta to cook. Should be done in about 8 minutes. Drain in a colander and bring back to your pot.

By this time the broccoli should be cooked through. Mix it into your pasta and serve.

Vegan dinner in 30 minutes or less!


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