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Easy lemon broccoli pasta – vegan & healthy

by tamarajune
Published: Last Updated on

Now that it’s getting warmer and the sun shines stronger and longer, it’s the perfect weather to enjoy lunch or dinner outside. 

Whether you enjoy your meal in the park or from the comfort of your home, you’ll likely want a meal that fills you up, yet is light and refreshing. 

Well, this lemon broccoli pasta with white beans and red bell pepper is perfect for those days. It’s tasty and satisfying while also helping you cool off. 💦

What I love even more about this recipe is that you only need one pot and that it’s ready in less than 25 minutes.

Thus, you can spend more time in the sun and less in the kitchen! 

This lemon broccoli pasta is rich in fiber, vitamin C, vitamin K, zinc, calcium, iron, and vitamin B2.

 Alright, let’s head to the kitchen. 👩🏻‍🍳

⏲️ PREP TIME

This recipe is ready to eat in less than 25 minutes and requires little effort. So, no excuses to eat unhealthy 😉.

🥘 INGREDIENTS

For this lemon broccoli pasta recipe, you’ll need

  • 1 red onion — diced
  • 4 garlic cloves — chopped 
  • 500 ml (2 cups) vegetable stock
  • 500 ml (2 cups) almond milk
  • 250 g (2 1/2 Cups) cooked white beans 
  • 340 g (3 ⅓ cups) whole wheat pasta dried
  • 1 red pepper — diced
  • ½ tsp turmeric 
  • ¼ tsp mustard powder 
  • 2 organic lemons — peel grated and the juice squeezed
  • 1 broccoli — cut into small pieces
  • ½ tsp freshly ground black pepper

🔪 INSTRUCTIONS

  1. Heat a large saucepan and under constant stirring lightly caramelize the onion until it starts to brown a bit.
  2. Add the garlic, and after about 60 seconds, add 2 tbsp of the vegetable stock.
  3. Give it all a good stir and then add the rest of the veggie broth.
  4. In a blender, purée the white beans and the almond milk.
  5. Then add it to the pot.
  6. Next, add the pasta and cook for 7 minutes.
  7. Add grated lemon peel, bell pepper, turmeric, and mustard powder and stir.
  8. Add the broccoli and cook for another 3-5 minutes until both the pasta and broccoli are soft.
  9. Add the lemon juice and black pepper, give it all another good stir and enjoy.

💭 TIP

For the best flavor and texture, I recommend using fresh broccoli.

Also, don’t skip the lemon peel. It truly takes the recipe to the next level. 

Lemon broccoli pasta with red bell peppers in a round wooden plate

EASY VEGAN BROCCOLI PASTA – HEALTHY

Tamara June
This vegan broccoli pasta recipe with lemon provides a perfect refreshment on hot days. It tastes fantastic, fills you up, and is easy to make. Moreover, the meal is prepared quickly, and you only need one pot. More time out in the sun, less time in the kitchen!
Prep Time 25 mins
Total Time 25 mins
Course dinner, Lunch
Cuisine Vegan
Calories 298 kcal

Equipment

  • One large pot
  • Knife and cutting board
  • Lemon zester
  • Lemon juicer 

Ingredients
  

  • 1 red onion — diced
  • 4 garlic cloves — chopped
  • 500 ml 2 cups vegetable stock
  • 500 ml 2 cups almond milk
  • 250 g 2 1/2 Cups cooked white beans
  • 340 g 3 ⅓ cups whole wheat pasta dried
  • 1 red pepper — diced
  • ½ tsp turmeric
  • ¼ tsp mustard powder
  • 2 organic lemons — peel grated and the juice squeezed
  • 1 broccoli — cut into small pieces
  • ½ tsp freshly ground black pepper

Instructions
 

  • Heat a large saucepan and under constant stirring lightly caramelize the onion until it starts to brown a bit.
  • Add the garlic, and after about 60 seconds, add 2 tbsp of the vegetable stock.
  • Give it all a good stir and then add the rest of the veggie broth.
  • In a blender, purée the white beans and the almond milk.
  • Then add it to the pot.
  • Next, add the pasta and cook for 7 minutes.
  • Add grated lemon peel, bell pepper, turmeric, and mustard powder and stir.
  • Add the broccoli and cook for another 3-5 minutes until both the pasta and broccoli are soft.
  • Add the lemon juice and black pepper, give it all another good stir and enjoy.
Keyword healthy recipe, pasta recipe, summer recipe, vegan dinner, vegan lunch

🌡 STORING LEFTOVERS

You can store leftovers in the fridge for 2-3 days.

You can also freeze it for up to a month. 

🥗 SIDE DISHES

This recipe pairs well with a delicious salad. If you want some more, you could also enjoy some (cold) soup as an appetizer. 

📖 VARIATIONS

If you are not a fan of white beans in your pasta, you can enjoy them as a side salad or omit them.

If the recipe is too lemony for you, only use one lemon. 

You can choose any variety of whole-grain pasta you like. I’ve tried this recipe with fossil, spaghetti, and penne, and it was always super delicious. 

Instead of almond milk, you could also use soy milk or cashew milk. 

👪 SERVING SIZE

This recipe makes four servings. You can easily adjust the amount of servings by clicking on the number in the recipe card and sliding up or down. 

🍽 EQUIPMENT

  • One large pot
  • Knife and cutting board 
  • Lemon peeler
  • Lemon juicer 

Do you prefer eating your lunch outdoors, or do you prefer the bug-free indoors?

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