Minimal preparation is required for this easy, recent, bright-tasting pasta dish from Katy Beskow’s 5 Ingredient Vegan cookbook. Our tip? Add some tangy vegan ricotta for added creaminess.
What you want:
1 cup broccoli florets
1 tablespoon olive oil, plus additional
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 levels. On a baking sheet, organize broccoli evenly and drizzle with oil. Sprinkle with ½ teaspoon chili flakes and garlic slices, and roast 10 minutes till broccoli seems golden at edges and barely crisp.
- Whereas the broccoli cooks, carry a medium pot of water to a boil over medium-high warmth, and cook dinner pasta for 8 minutes till al dente. Take away from warmth and drain completely.
- Add pasta to a serving dish and high with broccoli, remaining chili flakes, and garlic slices. Drizzle with slightly additional oil, sprinkle with lemon zest and juice. Combine effectively.
- Toss as soon as extra with salt and pepper and serve with just a few lemon slices for squeezing over.
For extra plant-based recipes like this, learn:
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