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 morning, the house is eerily quiet. We had to put our sweet old dog Maxx down on Friday, and Brian has been completely 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 and binge-eating. 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 laid.
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 this strange void. It is impossible not to experience loss in this life. I am thankful that I don’t have to face it alone, and perhaps this is the silver lining in all of it. This, and perhaps how it calls us out, reminding us what we’ve always known — that life is finite, precious, and that our time here is short.
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 and 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.
Cook the pasta at the same time.
The veggies, surprisingly will cook down quite a lot. Once they are tender and bright, add the pasta to the veggies, seasoning well.
Serve in bowls with lemon zest and basil and chili flakes.
You can always add cheese and pine nuts, but I usually don’t. I find it has enough flavor on its own.
A fast healthy vegan meal, full of healing detoxing vegetables.
Garlicky Cruciferous Pasta
A simple superfood packed pasta dish, heavy on the cruciferous veggies, light on the pasta. Keep this vegan or add cheese (although its really good without)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2-4 1x
- Category: Main
- Cuisine: vegan/ vegetarian
Ingredients
- 4 ounces dry pasta ( linguini, penne, spaghetti, angel hair)
- 2 tablespoons olive oil
- ½ a medium onion, very thinly sliced
- 4–6 large cloves garlic, smashed
- 1 pound cruciferous veggies (cauliflower, broccoli, cabbage, brussel sprouts, kale) all very thinly sliced.
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- ¼ or more chili flakes
- zest of one lemon
- extra olive oil for drizzling
- Additional optional garnishes- fresh basil ribbons, toasted pine nuts, grated Pecorino cheese
Instructions
- Place a pot of water to boil for pasta on the stove, and cook the pasta. (do not salt)
- 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 teaspoon salt.
- Continue cooking over medium heat, stirring occasionally.
- When pasta is done, drain and set aside until veggies are bright green and tender.
- Stir in the pasta.
- Season with pepper and chili flakes.
- Serve in bowls and garnish with lemon zest, a light drizzle of olive oil, fresh basil, and if you want, pine nuts and grated Pecorino cheese. Or keep it vegan, it’s just as good!
marina says
March 18, 2016 at 7:40 amOh Sylvia, I am so very sorry for the loss of your dog and the sadness you feel for the loss of your dad. Well…. I am and I am not. For sorrow is an emotion we feel that shows us who we are and what we really hold dear to our hearts and souls. Though tough to endure, there are lessons in all sorrows, if we can just be still enough to listen and figure out what the lesson is. My dog of 14 yrs, my running buddy, my daughter I never had, died in my arms recently too. Though the pain and emptiness are at time unbearable, I am so very grateful we had each other. Though I’m sure she did more for me than I for her.
Ride the wave and then… peace to your heart.
Most sincerely,
Marina
Marie Agnes says
March 19, 2016 at 9:24 amWe han too a dog named Max..Found on the road. So kind, putting his head on our knees… He died very old too.. I fell so sod for you..
Thank you or that recipe.. I am French and it does not seem too exotic…
I shall certainly make my honey with the others recipes on your blog. MarieAgnes
★★★★★
Sylvia Fountaine says
March 19, 2016 at 8:29 pmthank you Marie!
Susanna says
March 19, 2016 at 9:37 amMy beautiful Max breathed his last in October and I’m still a mess. He was only three. He had osteosarcoma, and we amputated his back leg. For six months he lived an amazing three-legged life and became a model patient, enduring surgery and chemo and all his treatments like a champ. I tried everything, including homecooked food and Chinese herbs, but it’s a vicious cancer. The extra six months were worth every dollar. It was a heart rending journey, and I’ll never be over him.
I am sorry for your loss and your pain. It’s miserable trying to readjust your life to accommodate an absence as big as that. Dogs are so dear and special. I believe Max and Maxx are at St. Francis’s feet right now.
Sylvia Fountaine says
March 19, 2016 at 8:28 pmThanks Susanna, I’m sorry for your loss as well. Yes, they are dear, sweet souls that love unconditionally.
Lynne says
March 20, 2016 at 12:40 amOh Sylvia, my heart goes out to you. I am so sorry for your losses. It is so hard, and that deep void in your life is so sad. I can’t tell you it will get easier, For me, I just feel a numbness.
Maxx will always be in your hearts and will always be missed. That place where he lay, will always be his place.
The loss of Maxx is deep, as with a parent.
Several months after we had to put our dog Dane down, we went to get a rescue dog, not to replace Dane, but because we have a lot of love and wanted to give another dog a good home and shower him or her with love and kindness…. we came home with not one, but three 🙂
Thank you for sharing this amazing meal. This is a meal I will make for sure. Lovely and simple and incredibly healthy.
Nucola says
March 20, 2016 at 7:55 amThank you for sharing these healthy delicious recipes, and the beautiful way that you present them. I appreciate it very much, thank you, too, for sharing your heart. With blessings, nicola
Heather says
March 20, 2016 at 5:05 pmThanks to everyone above for sharing your stories. Oh, how precious our pets are and how lucky we are to have such loving and divine creatures on earth. I am so sorry for your loss – all of you. Sylvia, I so thought of you during your sharing your loss of your Dad (the chocolate, orange cake) and being I don’t bake (scary) I conveniently avoided commenting. My father had just been admitted to the hospital (he’s back home now) and I so wanted to thank you for sharing. As always, your thoughtfulness and your willingness to ponder upon the deeper meaning of it all ….. really touches (us) beautifully. Thank you so much and hugs to you both, with yet another precious loss. Lastly, thank you for such a lovely meal (yet to make … moving back to Vancouver and totally stressed … eating out wayyy too much!). I marvel at your beautiful photos too! Thank you, thank you for everything. You are a true inspiration – love your depth and your recipes! ox
Sylvia Fountaine says
March 21, 2016 at 8:40 amThanks Heather,
I appreciate this so much. This “blog world” is always a challenge…how much to share, and where to hold back. A lot of people just come here for the recipes, and I totally get that. So I hesitate with personal stuff for many reasons. But there are some days it just wants to come out, and so I’m learning to trust this and let it be. We are all in this life together…and somehow it feels less daunting, less lonely, knowing that no matter how different we all are, have similar struggles and heartaches. And somehow, the simple fact of acknowledging this is healing.
Anonymous says
March 25, 2016 at 10:59 amToday was a good day to be reminded of the very thing you said,”… knowing that no matter how different we all are, have similar struggles and heartaches. And somehow, the simple fact of acknowledging this is healing.” I think it is wonderful for you to follow your intuition and post what matters to you, in your heart. Thank you again and I hope you enjoy the long weekend 🙂 . I took some Arabic meatballs out of my freezer the other night and so today some sort of version of your lovely recipe shall manifest in the slow cooker – yum!
Sylvia Fountaine says
March 25, 2016 at 3:46 pmThanks, appreciate it very much. And your meatballs sound delicious! Happy weekend to you.xo
Sarah | Well and Full says
March 26, 2016 at 2:24 pmI’m so sorry about Maxx 🙁 The loss of a pet, especially a dog, is so hard. They really become a part of your family, you know? I don’t know what I would do without my pup, Ivy. But reading your post today makes me feel extra grateful for her. She’s definitely getting an extra treat and belly rub today 🙂
Sylvia Fountaine says
March 26, 2016 at 4:28 pmThanks Sarah!Give her a belly rub from us too. 😉
Amelia @ Eating Made Easy says
March 30, 2016 at 10:52 amThis is my new favorite greens mix! I normally buy organic greens, but this mix is so good I have been making special trips to TJ’s just to buy it. Haven’t made pasta though – can’t wait to try your recipe!
Amelia @ Eating Made Easy says
March 30, 2016 at 10:59 amAccidentally pressed submit before I was finished with my comment…. Also wanted to send you my best wishes after the loss you’ve experienced lately. While we all have to experience loss at some point, this is a lot to bear in a short period of time and I can imagine how much it hurts.. Glad you are feeling supported by family and friends.
Vicki says
July 17, 2017 at 10:10 amSo simple yet so tasty! Awesome 👌🏻
Vicki says
July 17, 2017 at 10:11 amSo simple yet so tasty! Awesome recipe 👌🏻
Kaylene says
April 20, 2018 at 2:51 amThis recipe has great flavours and received the “thumbs up” from my husband and Mr 15 and Miss 12! Winning!
★★★★★
Sylvia Fountaine says
April 20, 2018 at 6:38 amThanks kayline!
Kaylene says
April 20, 2018 at 2:52 amThis recipe has great flavours and received the “thumbs up” from my husband and Mr 15 and Miss 12! Winning!
★★★★★
Jose says
November 14, 2018 at 3:33 pmI made this recipe and my wife was delighted. The combination of the cruciferous vegetables, the garlic, onion, the olive oil, cracked pepper, and red pepper flakes is incredible. There is an explosion of flavors in your mouth. I added more olive oil and David’s kosher salt for a nice complementing salty texture. I matched the plate with fresh homemade focaccia alla Genovese.
★★★★★