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Gluten Free, Mains, Pastas and Noodles, Recipes  /  March 22, 2021

Lemon Broccoli Pasta with Kale

Welcoming spring with open arms in the form of lemon broccoli pasta with kale. Bright and herby flavors with a fun flavor profile: rosemary, lemon zest and juice, red chili flakes, dijon mustard, nutritional yeast, and a little nutmeg and black pepper. It takes one-pot and 30 minutes! Treat yourself to this comfort this spring or really any time of the year.

Lemon broccoli pasta with kale. Bright, herby flavors that take one-pot and 30 minutes! Treat yourself to this comforting pasta any season.

Give me anything that has hints of lemon and I’ll be happy. Lemons are such a simple ingredient with such a simple flavor, but when you combine it with other stuff, it can be magical. This is a slightly altered rendition of my lemon broccoli spaghetti, because I’m pretty obsessed with that too.

So let’s just talk about this lemon broccoli pasta with kale.

Lemon broccoli pasta with kale. Bright, herby flavors that take one-pot and 30 minutes! Treat yourself to this comforting pasta any season.

The Rundown

1. Cook your pasta al dente, which basically just means slightly undercook so that it’s still slightly chewy. It will heat up again with the rest of the stuff in the pan, so overcooked pasta will not look cute. Make sure to reserve pasta water to add to the final dish near the end! I used Banza’s cavatappi. It’s such a fun shape!

2. Zest and juice a lemon. Very important to do both.

3. Add the veggies: broccoli and kale. Though you can pretty much do this recipe with any veggies you have. Might I suggest mushrooms and peas?

4. Go to flavor town: red chili flakes, nutritional yeast, turmeric, nutmeg, black pepper, dijon mustard, and most importantly, dry rosemary. You can totally substitute some of these ingredients if you don’t have them. I’d go with red chili powder or cayenne instead of red chili flakes, miso instead of nutritional yeast, and any dried herb instead of rosemary.

5. Make it creamy with some plant-based milk. I find any milk works well for this. I used oat milk for this one, but I’ve made it with other milks too. Basically once the veggies are cooked, add the milk, pasta water, and finally, the pasta.

Lemon Broccoli Pasta with Kale

Print Recipe Pin Recipe

Ingredients
  

  • 8 oz. pasta
  • 1 medium head of broccoli
  • 1 cup chopped kale (~ 2 stems)
  • 1.5 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • ¾ tsp red chili flakes
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • ½ tbsp dijon mustard
  • 2 tbsp nutritional yeast
  • ½ tsp black pepper
  • ¼ tsp nutmeg
  • ¼ tsp turmeric
  • 2 tsp dried rosemary
  • ½ cup unsweetened plant-based milk
  • ½ cup reserved pasta water
  • crushed walnuts for topping

Instructions
 

  • Cook pasta al dente according to package instructions. When they're done, make sure to reserve ½ cup of pasta water. Prepare all ingredients.
  • Add oil to a pan over medium heat. Add garlic, red chili flakes, and lemon zest. Saute for 2 minutes. 
  • Add black pepper, nutmeg, turmeric, mustard, and lemon juice. Cook for a minute.
  • Add broccoli, nutritional yeast, and dried rosemary. Let broccoli soften and cook a little (~ 3-4 minutes) before adding kale and continuing to cook for 2-3 more minutes. Add milk and let it combine well with everything else. Add another 1/4 cup milk if you want it creamier.
  • Add reserved pasta water, take the pan off the heat, and mix in the pasta.
  • Top with the remaining 1 tsp of rosemary, some red chili flakes according to preference, and crushed walnuts.
Lemon broccoli pasta with kale. Bright, herby flavors that take one-pot and 30 minutes! Treat yourself to this comforting pasta any season.

If you like this pasta recipe, I am sure you’ll also love:

Herby Lemon Broccoli Spaghetti

Broccoli Pesto Pasta with Lemon Sage Walnuts

Creamy Vegan Cauliflower Alfredo Pasta

Avocado Zucchini Pesto Pasta

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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