Vegan Roasted Lemony Broccoli Rigatoni 

Luke Albert

Vegan Roasted Lemony Broccoli Rigatoni 

Roasting broccoli takes the humble vegetable to new flavor levels. Combine with a hint of chili, garlic, and lemon for a satisfying dinner.  

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Minimal preparation is required for this simple, fresh, bright-tasting pasta dish from Katy Beskow’s Five Ingredient Vegan cookbook. Our tip? Add some tangy vegan ricotta for added creaminess.

What you need:

1 cup broccoli florets
1 tablespoon olive oil, plus extra
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:

  1. Preheat oven to 400 degrees. On a baking sheet, arrange broccoli evenly and drizzle with oil. Sprinkle with ½ teaspoon chili flakes and garlic slices, and roast for 10 minutes until broccoli appears golden at edges and slightly crisp.
  2. While the broccoli cooks, bring a medium pot of water to a boil over medium-high heat, and cook pasta for 8 minutes until al dente. Remove from heat and drain thoroughly.
  3. Add pasta to a serving dish and top with broccoli, remaining chili flakes, and garlic slices. Drizzle with a little extra oil, sprinkle with lemon zest and juice. Mix well. 
  4. Toss once more with salt and pepper and serve with a few lemon slices for squeezing over. 
For more plant-based recipes like this, read:

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