Vegan Cavatelli with Broccoli
This is the kind of weeknight pasta that proves plant-based eating never has to feel like a compromise. Tender cavatelli and broccoli florets get tossed in a garlicky, white-wine pan sauce that's bright, a little spicy from the red pepper flakes, and deeply savory thanks to nutritional yeast and a squeeze of lemon. The trick of cooking the broccoli right in the pasta water during the last minute saves dishes and lets the florets soften just enough while staying vibrant green. Reserved starchy cooking water ties everything together into a silky, clingy sauce without a drop of butter or cream in sight. It comes together in one pot and one skillet, making cleanup almost as satisfying as the meal itself. Finish each bowl with fresh parsley and a shower of vegan parmesan if you have it, and dinner for four is done.
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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)
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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