Vegan lemon broccoli bow ties are incredibly delicious but not only that, it’s pretty virtuous, too. Loads of broccoli and lemon keep it light while pine nuts add crunch. Don’t skimp on the chile flakes, either!
Relationships are about putting in the effort and trying new things, and guess what? So is cooking. Mind blown, right? It’s all about experimentation and learning. This meal is so simple and satisfying. If you know it’s time to talk about that bachelor party you wound up spending half your paycheck on and you know it’s going to be a tough conversation, take 20 minutes to sit down and share a quick meal. Difficulties look a lot less difficult on a full stomach.—Ned & Ariel Fulmer
WHAT IS LC HUMP DAY PASTA?
We’re glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We’ve revamped and updated that to Hump Day and included every type of pasta there is.
Vegan Lemon Broccoli Bow Ties FAQs
What other pasta can I use to make this vegan pasta?
Really, any other short pasta will work well. Try rigatoni, fusilli, or farfalle. You want something that is about the same size as your broccoli florets for ease of getting them on your fork.
Why do you add pasta water to this pasta?
This recipe, in particular, isn’t super-saucy. Aside from a little olive oil and lemon juice, there isn’t much moisture going on. The addition of pasta water helps to give it a little more liquid in order to help combine everything and keep your dinner delish.
Vegan Lemon Broccoli Bow Ties
- 1 1/2 pounds broccoli florets
- 1/4 cup olive oil divided
- Salt and freshly ground black pepper
- 1/2 pound bow tie pasta
- 1/4 cup pine nuts
- 3 cloves garlic sliced
- 1 teaspoon chile flakes
- Juice and zest of 2 lemons about 1/3 cup (80 ml) juice, preferably organic
- On the prepared baking sheet, toss the broccoli with 3 tablespoons of olive oil. Season with salt and pepper and roast until slightly charred, 15 to 20 minutes.
- Bring a large pot of lightly salted water to a boil and cook pasta according to package directions. Reserve 1/4 cup of the pasta cooking liquid, then drain in a colander and allow to cool.
- In a large skillet over medium-low heat, toast the pine nuts until fragrant and lightly brown, 3 to 5 minutes. Move the pine nuts to a plate to cool, then lower the heat under the skillet to medium-low.
- To the skillet, add the remaining 1 tablespoon of olive oil, the garlic, and the chile flakes and cook until fragrant, about 2 minutes.
- Stir in the reserved cooking liquid, lemon juice, and zest, and bring to a simmer. Add in the cooked pasta and roasted broccoli and toss until well coated. Remove from the heat and garnish with the toasted pine nuts.
☞TESTER TIP: If you prefer your pasta on the less-tart side, start with half of the lemon juice, and add more to taste.
Recipe Testers’ Reviews
As a non-vegan and seriously crazy cheese lover, any vegan pasta dish I make must in some way compensate for the lack of cheese and/or butter. This vegan lemon broccoli bow ties recipe does just that with lip-puckering lemon, strong (in the best way) garlic, and flavorful roasted broccoli–throw in the nice little bite from the chile flakes and crunch of pine nuts and you’ve got yourself a terrific vegan dish!
I used already toasted pine nuts thus saving myself from the possible anguish of burning them (and by default saving a little time). I did offer Parmigiano-Reggiano on the side since we are not vegans but it was perfectly delicious without the cheese. I served this with a Chianti.
This was such a simple yet elegant bow tie dinner. It didn’t have to be elegant, but why not? I figured that since I was saving on the ingredients, I could splurge on the quality. This really did elevate this pasta dish. I used tricolour bow tie pasta, organic broccoli, and lemons.
As a side, we enjoyed the last of our green coloured heirloom tomatoes, green grape, and green zebra. To drink, we enjoyed gros manseng vin orange, a macerated dry French white wine that sealed the deal on this feast!
The question, however, is whether all the diners were equally satisfied. Unfortunately, my husband thought that the lemon flavour was too forward. I would caution that if assertive lemon flavour isn’t your thing, then perhaps use only half the amount of lemon juice and zest.
So, the moral of this story is that if you love the fresh citrusy tang of lemon and are looking forward to an easy and satisfying vegan pasta dish studded with slightly charred broccoli, crispy nutty pine nuts, and a sprinkle of chile flakes, this recipe is for you!
The vegan lemon broccoli bow ties recipe was a simple, yet tasty dish. From the tart lemon to the hint of heat from the chiles, my tastebuds were groovin’. The dish has many high notes with the smokiness of the pine nuts and the crunch you get from the charred broccoli. This dish has earned a spot in my recipe collection and will be a tasty dinner for the family.
This vegan lemon broccoli bow ties recipe was bright, cheery, and refreshing. I loved the combination of broccoli and lemon, but I can also see it as a versatile recipe for all sorts of vegetables. I really craved, however, some sort of cheesy element. I know that would defeat the vegan intent of this recipe, but a swirl of ricotta or a shower of parmesan would bring this right up to a ten.
Originally published November 17, 2021