Garlicky Cruciferous Pasta Recipe
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).
How to Make the Best Garlicky Cruciferous Pasta
This garlicky cruciferous pasta is proof that simple cooking can be incredibly satisfying. Loaded with thinly sliced vegetables like broccoli, cauliflower, Brussels sprouts, or kale, this dish flips the traditional pasta ratio—making the veggies the star while the pasta plays a supporting role. The result is a lighter meal that still feels hearty and flavorful.
The secret to this recipe is letting the garlic infuse into the olive oil and allowing the vegetables to get slightly caramelized before stirring. This builds deep, savory flavors without any complicated techniques. A splash of starchy pasta water brings everything together into a cohesive, lightly sauced dish that coats each strand of pasta beautifully.
Whether you keep it completely vegan or finish with a shower of Pecorino cheese, this versatile recipe adapts to whatever you have on hand. It’s perfect for weeknight dinners when you want something quick, nutritious, and genuinely delicious.
Garlicky Cruciferous Pasta
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).
Ingredients
Pasta
Garnish
Instructions
Prepare the Pasta
- Place a pot of generously salted water to boil for pasta on the stove, and cook the pasta according to package directions.
- While the pasta is cooking, heat oil over medium heat in a large skillet.
- Add onion and smashed garlic and sauté for 2 minutes, breaking up the whole garlic with a metal spatula, just a bit, letting the oil infuse with garlic flavor.
Cook the Vegetables
- 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.
- Gently nudge veggies around, letting them continue to cook down about 5 more minutes. Add 3 tablespoons hot pasta water and ½ teaspoon salt. Continue cooking over medium heat, stirring occasionally.
Combine and Serve
- 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.
Notes
- Feel free to add protein like seared shrimp, chicken, salmon, or chickpeas.
- The key is to slice the cruciferous veggies very thinly so they cook quickly and evenly.
- Save pasta water—the starchy liquid helps create a silky sauce that clings to the pasta.
