Spicy Tomato Broccoli Pasta
This Spicy Tomato Broccoli Pasta can be made spicy (of course) or not, thanks to the optional Calabrian chili. This dish is so delicious either way, with lots of buttery flavor, tomatoes, vegan parmesan and kalamata olives.
Servings: 4 people
Ingredients
- 1/2 lb. linguine
- 3 tbsp olive oil
- 2 tbsp vegan butter
- 1/2 red onion finely chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 1/2 pints cherry or grape tomatoes sliced in half
- 3 cups broccoli florets cut small
- 1/2 cup shredded vegan parmesan*
- 2-3 tbsp finely chopped Calabrian chili optional for spicy heat and flavor
- 1/2 cup pitted kalamata olives coarsely chopped
- Juice of 1 lemon
Instructions
- Cook pasta according to package directions for al dente. Salt the water with 2 tbsp kosher salt. Reserve 1 cup of pasta cooking water prior to draining the pasta.
- Meanwhile, preheat a large on medium heat. Add olive oil and vegan butter. Add red onion, cook for 5-7 min on medium-low heat, stirring occasionally. Add kosher salt, black pepper, garlic powder, and dried parsley.
- Stir and add tomatoes. Cook another 2-3 min, then add broccoli florets. Cover pan with a lid. Cook 5-7 min until broccoli is just about fork tender.
- Add cooked pasta and around 1/4 cup reserved pasta cooking water stir, then stir in vegan parmesan.
- Stir in Calabrian chili, kalamata olives and lemon juice. Stir well and add in more pasta cooking water and/or olive oil to loosen the sauce if desired. Serve with extra parmesan if you prefer.
Notes
*if you can find a vegan parmesan "block" that you can shred yourself, that is ideal for this dish. Alternatively, you can use grated vegan parmesan that comes pre-grated. I would suggest using 1/4 to 1/3 cup to start, as this cheese may have relatively stronger flavor.