Garlicky Cruciferous Pasta– a simple 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 if not, here is an article on some of the health benefits of cruciferous vegetables – 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.
How to make Cruciferous Pasta
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 hot pasta water.
Feel free to add shaved pecorino cheese, or vegan cheese sprinkle.
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 realized 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. 😉
A simple vegan pasta recipe, heavy on the cruciferous veggies, light on the pasta. Keep this vegan or add cheese (although it’s really good without).
- 4 ounces dry pasta (linguini, penne, spaghetti, angel hair)
- 2–3 tablespoons olive oil
- 1/2 a medium onion, very thinly sliced
- 4–6 large cloves garlic, smashed
- 1 pound cruciferous veggies (cauliflower, broccoli, cabbage, Brussels sprouts, kale) all very thinly sliced.
- 1/2–1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1/4 or more chili flakes
- zest of one lemon
- extra olive oil for drizzling
- Garnish: fresh basil ribbons, allepo chili flakes, toasted pine nuts, Vegan cheesy Sprinkle, or grated Pecorino cheese
- Feel free to add protein: seared shrimp, chicken, salmon or chickpeas!
- Place a pot of generously salted water to boil for pasta on the stove, and cook the pasta.
- While the pasta is cooking, heat oil over medium heat in a large skillet
- Add onion and smashed garlic and saute for 2 minutes, breaking up the whole garlic with a metal spatula, just a bit, letting the oil infuse with garlic flavor.
- Add the whole mound of thinly sliced veggies. Let this cook without stirring for a few minutes, and it will begin to settle and lower in the pan, then just gently nudge it around, letting it continue to cook down about 5 more minutes. Add 3 tablespoons hot pasta water and 1/2 teaspoon salt Continue cooking over medium heat, stirring occasionally.
- When pasta is done, drain ( save pasta water) and set aside until veggies are bright green and tender.
- Stir in the pasta. Season with more salt, pepper and chili flakes. Add a splash of pasta water to loosen and make it saucy. If adding pecorino, add it now. Or keep it vegan ( with Vegan Cheesy Sprinkle).
- Serve in bowls and garnish with lemon zest, a light drizzle of olive oil, fresh basil, and if you want, pine nuts.
I love this recipe with pecorino cheese, but feel free to keep it vegan.
- Serving Size: -3 bowls
- Calories: 301
- Sugar: 5.3 g
- Sodium: 429.3 mg
- Fat: 10.4 g
- Saturated Fat: 1.6 g
- Carbohydrates: 45.4 g
- Fiber: 7.7 g
- Protein: 10.6 g
- Cholesterol: 0 mg