Luke Albert
Vegan Roasted Lemony Broccoli Rigatoni
Roasting broccoli takes the humble vegetable to new flavor levels. Combine with a hint of chili, garlic, and lemon for a satisfying dinner.
March 13, 2024
Minimal preparation is required for this simple, fresh, bright-tasting pasta dish from Katy Beskow’s Five Ingredient Vegan cookbook. Our tip? Add some tangy vegan ricotta for added creaminess.
What you need:
1 cup broccoli florets
1 tablespoon olive oil, plus extra
1 teaspoon dried chili flakes, divided
2 garlic cloves, thinly sliced
1½ cups dried rigatoni pasta
Zest and juice of 1 lemon, plus some lemon slices for serving
½ teaspoon salt
½ teaspoon black pepper
What you do:
- Preheat oven to 400 degrees. On a baking sheet, arrange broccoli evenly and drizzle with oil. Sprinkle with ½ teaspoon chili flakes and garlic slices, and roast for 10 minutes until broccoli appears golden at edges and slightly crisp.
- While the broccoli cooks, bring a medium pot of water to a boil over medium-high heat, and cook pasta for 8 minutes until al dente. Remove from heat and drain thoroughly.
- Add pasta to a serving dish and top with broccoli, remaining chili flakes, and garlic slices. Drizzle with a little extra oil, sprinkle with lemon zest and juice. Mix well.
- Toss once more with salt and pepper and serve with a few lemon slices for squeezing over.
For more plant-based recipes like this, read:
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