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You are here: Home | Vegan Italian Recipes | Vegan Pasta Recipes | Vegan Garlicky Pasta with Broccoli Rabe

Vegan Garlicky Pasta with Broccoli Rabe

October 23, 2017

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A quick, easy, five-ingredient dish that’s perfect for weeknight dinners: Garlicky Pasta with Broccoli Rabe. The dish comes together in 30 minutes and is vegan, soy-free, and nut-free. It can be made with gluten-free pasta.

Vegan Garlicky Pasta with Broccoli Rabe - HolyCowVegan.netThe reason I love broccoli rabe is that slight bitterness. It’s so addictive, and it makes this terrific leafy, to my mind, more suited to pasta than most other leafy greens.

Vegan Garlicky Pasta with Broccoli Rabe - HolyCowVegan.netThat unique flavor of broccoli rabe, almost by itself, turns this humble pasta dish into something special that makes me cook it over and over again.

There are many reasons I love making this Garlicky Pasta with Broccoli Rabe. It’s easy, it needs just five ingredients, and it comes together in minutes. Plus my family loves it, and even Jay eats it up fast. Especially when I sprinkle on some capers. But the capers are entirely optional.

I sometimes open up a can of white beans to add them to this recipe when I want an extra hit of protein. Be sure to adjust the seasoning if you do this.

Happy Monday, all!

Vegan Garlicky Pasta with Broccoli Rabe - HolyCowVegan.net

5 from 1 vote
Vegan Garlicky Pasta with Broccoli Rabe - HolyCowVegan.net
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Vegan Garlicky Pasta with Broccoli Rabe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A quick, easy, five-ingredient dish that's perfect for weeknight dinners: Vegan Garlicky Pasta with Broccoli Rabe. The dish comes together in 30 minutes and is vegan, soy-free, and nut-free. It can be made with gluten-free pasta.

Course: Main/Pasta
Cuisine: Italian fusion, nut-free, Soy-free, Vegan
Servings: 8 serving
Calories: 277 kcal
Author: Vaishali
Ingredients
  • 1 16-oz package of spaghetti or any other pasta
  • 1 large bunch broccoli rabe
  • 6 large cloves garlic, smashed and thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup parsley, chopped (optional)
Instructions
  1. Bring a large pot of salted water to boil. Add the broccoli rabe and cook for two minutes. Remove the broccoli rabe to a chopping board, chop, and set aside. Cook the pasta in the same water according to package directions until al dente.

  2. Heat the oil in a large saucepan. Add the garlic and saute until it starts to turn light gold.

  3. Add the red pepper flakes, the broccoli rabe, and salt and black pepper to taste. Stir-fry for 4-5 minutes.

  4. Add the pasta with a cup of the pasta cooking water. Add the parsley, stir well to mix, check seasoning, and turn off the heat.

  5. Serve warm or at room temperature.

Recipe Notes
  • Squeeze on a dash of lemon juice for more flavor.
  • Stir in a handful of capers. This works really well for my nine-year-old and gets him to eat the pasta double quick. 😉
Nutrition Facts
Vegan Garlicky Pasta with Broccoli Rabe
Amount Per Serving
Calories 277 Calories from Fat 32
% Daily Value*
Total Fat 3.6g 6%
Potassium 563mg 16%
Total Carbohydrates 49.3g 16%
Dietary Fiber 7.6g 30%
Sugars 2.4g
Protein 14.3g 29%
Calcium 19%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Garlicky Pasta with Broccoli Rabe - HolyCowVegan.net***

More weeknight vegan pasta dishes to try:

One Pot Curried Spaghetti with Kale

One Pot Curried Spaghetti with Kale - holycowvegan.net

Linguine with Olive Pesto

Linguine With Olive Pesto - holycowvegan.net

Butternut Squash Pasta Bake

Butternut Squash Pasta Bake

Vegan Pasta Puttanesca

Vegan Pasta Puttanesca - holycowvegan.net

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Filed Under: All Recipes, Healthy Vegan Recipes, Vegan Italian Recipes, Vegan Kid Friendly Recipes, Vegan Pasta Recipes

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Comments

  1. Rana says

    November 22, 2017 at

    Made this last night for the family to have a clean slate the night before Thanksgiving. It was just perfect– the garlic hit the spot. Thank you for another delicious recipe.

    Reply

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Hi, I’m Vaishali!

I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. More about me >>

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