This one-pot lemon broccoli pasta has bites of tender-crisp broccoli tossed with my favorite pasta in a rich, creamy sauce with vegan parmesan and cashew cream. It's quick and easy, with only 6 ingredients!
This creamy lemon broccoli pasta is one of my favorite vegan pasta recipes to make on a weeknight. It's an easy recipe brimming with flavor, tossed in a delicious cream sauce, studded with perfectly cooked broccoli florets, and sprinkled with parmesan cheese. All 100% plant-based and 10000% delicious, with ingredients like cashew cream and vegan cheese.
Why I Love This Lemon Broccoli Pasta Recipe
- 15 minutes. Fast dinners don't get better than this lemony, creamy pasta with broccoli. It's ready on the stovetop in 15 minutes!
- One pot. All the magic happens in a single skillet. Not only does it make this pasta recipe ridiculously easy, but there's one pot to clean afterward.
- 6 ingredients. I love simple recipes that pack tons of flavor onto a plate. This broccoli lemon pasta more than delivers, with delicious cheesy flavors and satisfying broccoli crunch, tossed together in the BEST vegan cream sauce. You need just 6 ingredients to make the whole thing!
Ingredients You'll Need
Here's an overview of what you'll need to make this creamy one-pot lemon pasta. I use broccoli, but you could really make this recipe with any veggies! It's very flexible and I include some suggestions further on. Scroll down to the printable recipe card after the post for a full ingredients list with amounts.
- Pasta āĀ My favorites are chickpea or lentil pasta, but brown rice or even traditional pasta (if you're not gluten-free) will also work in this recipe. Use any shape you'd like! I recommend macaroni, penne, or rigatoni as the cream sauce clings to these nicely.
- Broccoli āĀ You can use fresh or frozen broccoli. If you're using frozen, you'll need to thaw the broccoli completely and drain it beforehand.
- Cashew cream āĀ I recently shared a post about how to make cashew cream. It's hands down one of the absoluteĀ staples in my plant-based kitchen. Cashew cream is easy to make and I use it as a replacement for heavy cream in almost any recipe. It's the star of this vegan cream sauce!
- Vegan parmesan ā I use this vegan parmesan from Violife. If you can't find that or something similar, you can swap the parmesan in this recipe with nutritional yeast instead.
- Lemon āĀ Lemon zest and lemon juice give this hearty pasta a fresh, zesty punch. Zest the lemon before you juice it.
- Pasta water āĀ Save some before you drain the pasta! If you've never used pasta water in your sauce, it's a great way to add creaminess and flavor. The starch in the water emulsifies the cream sauce, creating an extra-silky texture.
How to Make Lemon Broccoli Pasta
Follow the steps below to make the ultimate vegan weeknight broccoli lemon pasta. I love meals like this one and my one-pot pasta with mushrooms and spinach because there aren't any extra dishes, and it takes minutes to make! Scroll to the recipe card for the printable recipe instructions.
- Cook the pasta. First up, start by cooking your pasta. Follow the instructions on your package and set a timer for 2 minutes less than the package indicates.
- Add broccoli. Once your timer goes off, scoop about 1/4 cup of pasta water out of the pot and add your broccoli. Stir it together and cook the pasta for the remaining 2 minutes.
- Make the sauce. Once you've drained the pasta and broccoli, add it back into the pot. Then add your sauce, pasta water, parmesan, lemon, and salt and pepper. Toss it all together and serve it up!
Easy Variations
While this dish certainly doesn't lack flavor, there are loads of ways you can jazz it up even more if you want. These are some of my favorite ideas:
- Greens and herbs. Stir in leafy kale, spinach, or fresh herbs like parsley and basil. I also think some roasted garlic would be super tasty!
- Make it spicy. Sprinkle over crushed red pepper flakes for a little kick.
- More veggies. In addition or instead of broccoli, add mushrooms, bell peppers, tomatoes, butternut squash cubes, or any vegetables you'd like.
- Add protein. Add plant protein like chopped tempeh bacon, chickpeas, or white beans (like this rustic Tuscan pasta). Or, add grilled chicken, shrimp, or salmon if you're not making this recipe vegan.
- Change up the sauce. For another delicious variation, toss this lemon broccoli pasta with cottage cheese alfredo sauce or even vegan vodka sauce.
Serving Suggestions
I love to serve this broccoli lemon pasta with a salad on the side, like my favorite massaged kale salad or a kale Caesar salad with crispy chickpea croutons. It's also great with a side of cornbread or gluten-free popovers! Sometimes, I'll dollop my bowlfuls of pasta with pesto for an extra flavor boost.
Storing and Reheating Leftovers
- Refrigerate. Store leftover lemon broccoli pasta in an airtight container in the fridge for up to 4 days.
- Reheat. Warm the pasta in the microwave or you can return it to a pot on the stove. I like to add a little water or plant-based milk to the pasta while reheating as it helps to loosen it up again.
More Vegan Pasta Recipes
Lemon Broccoli Pasta
Ingredients
- 1 lb gluten-free pasta (or pasta of choice)
- 2 cups broccoli florets
- 1/2 cup cashew cream
- 1/4 cup vegan parmesan or nutritional yeast
- 1/4 cup pasta water (reserved from cooking)
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon lemon juice
- Salt + pepper to taste
Instructions
- 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!
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