Garlicky Cruciferous Pasta– a simple vegan pasta dish loaded with healthy cruciferous vegetables (shredded broccoli, cabbage and Brussels sprouts) tossed with garlic, lemon zest and chili flakes. Simple and DELISH!!!
Garlicky Cruciferous Pasta. I wish I had a fancier name for this, but it’s all I’ve got today. It’s one part pasta and three parts cruciferous veggies — one entire pound to be exact! And I’m sure you already know this, but cruciferous vegetables are loaded with vitamins, nutrients and cleansing anti-oxidants.
Here, broccoli, cauliflower, Brussels sprouts, kale and cabbage are all thinly sliced, then cooked down with a little olive oil that has been infused with smashed garlic.
The garlicky flavorful veggies are simply tossed with a small amount of pasta and finished with chili flakes, lemon zest and fresh basil. And that is it. Quick, healthy and surprisingly tasty.
This recipe calls for a huge mound of veggies. Feel free to use packaged, prepped veggies like you see here, adding more if necessary to make a full pound, or pick out some Brussels sprouts, cabbage, cauliflower, broccoli and kale, and slice them all very thin.
Slicing them VERY THIN will ensure quick and speedy cooking. So this means slicing the broccoli and cauliflower thin too.
Slice florets into ¼ inch slices.
Thinly slice the onion.
Smash the garlic.
Cook the onions and garlic for a couple of minutes to infuse the olive oil, then add the mound of cruciferous veggies.
Boil the pasta at the same time in generously salted water- make sure to save some hot pasta water, when you drain it!
The veggies will cook down quite a lot. Once they are tender and bright, add the pasta to the veggies, seasoning well- adding more salt and pepper to taste.
To loosen it and make it saucier, add a splash or two of the hot pasta water.
Garnish with lemon zest and chili flakes.
Serve in bowls with lemon zest and basil and chili flakes.
Toasted pinenuts are also tasty here!
More vegan pasta recipes you may like:
- Creamy Pea Pasta (Vegan)
- Charred Asparagus Kale Pasta with Lemony Cannellini Beans
- Zesty Vegan Pasta with Cashew Alfredo Sauce
- Pasta with Broccolini, Preserved Lemon and Chickpeas
- Vegetarian and Vegan Pasta Recipes!
On the homefront: This morning, the house is eerily quiet. We had to put our sweet old dog Maxx down on Friday, and Brian is heartbroken. Maxx was his buddy through thick and thin, always by his side since he was a pup. Afterward, in desperate need of distraction, we drove to Seattle and drowned our sorrows in food.
We stayed a few days longer than intended but finally came to the realization that eventually we had to come home and face that now empty corner of the living room where Maxx once lay. Today is also my father’s birthday, the first one since he passed away last month. So as I sit here this morning, I feel… sad.
It is impossible not to experience loss in this life. Big sigh…
I am thankful that I don’t have to face it alone, and perhaps this is the silver lining in all of it. That no matter what heartache comes, we are not alone in it. We are held by an invisible thread that connects all of us to loss and to love and to life. Somehow this brings comfort. ❤️
Anyways, I hope I haven’t depressed you too much to try this pasta… just keeping it real. 😉