Low Iodine Vegan Cavatelli with Broccoli
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Learn more →Ingredients
4 servings
- 12 oz dry cavatelli pasta
- 1 tsp salt, plus more for pasta water
- 1 large head broccoli (about 1 ½ lb), cut into small florets
- ¼ cup olive oil
- 5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- ½ cup pasta cooking water, reserved
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat.
- 2
Add the cavatelli to the boiling water and cook according to package directions until al dente, tender with a slight resistance at the center. About 1 minute before the pasta is done, add the broccoli florets directly to the pot. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set it aside. Drain the pasta and broccoli together.
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