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Garlicky Cruciferous Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews


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).


Units Scale
  • 4 ounces dry pasta (linguini, penne, spaghetti, angel hair)
  • 23 tablespoons olive oil
  • 1/2 a medium onion, very thinly sliced
  • 46 large cloves garlic, smashed
  • 1 pound cruciferous veggies (cauliflower, broccoli, cabbage, Brussels sprouts, kale) all very thinly sliced.
  • 1/21 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!


  1. Place a pot of generously salted water to boil for pasta on the stove, and cook the pasta.
  2. While the pasta is cooking, heat oil over medium heat in a large skillet
  3. 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.
  4. 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.
  5. When pasta is done, drain ( save pasta water) and set aside until veggies are bright green and tender.
  6. 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).
  7. 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