Easy Cauliflower Broccoli Pasta! Simplicity and packed with flavor, this pasta dish is sure to be a busy weeknight go to recipe.
Fast, easy, and oh-so-delicious, this healthy Easy Cauliflower Broccoli Pasta recipe will become your new favorite when you are short on time. Completely fuss-free and using minimal ingredients, this budget-friendly dish will soon be a family favorite.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Have you ever paced the kitchen opening and closing cupboard doors and looking in the fridge trying to figure out what to cook only to find out that you have run out of time? This fast and easy dish comes together quickly and tastes delicious.
We keep frozen cauliflower and broccoli blends in our freezer all the time just for such occasions. You can whip this recipe up in record time and have everyone seated at the table in a flash. Yasmeen ate it all up; she loved it.
You gotta give this one a try!
Tips for Success:
- Frozen Cauliflower/Broccoli versus Fresh Cauliflower/Broccoli: You can use either fresh or frozen cauliflower/broccoli. If using fresh cauliflower or broccoli, cut pieces into small florets. We used frozen for convenience.
- Pasta of choice: You can use your favorite pasta in this dish.
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio. We found 10 oz. to be the perfect amount.
- Cooking the Veggies: Make sure the broccoli and cauliflower have reached the desired tenderness before adding to the mixture.
- Low Fat Dish Expectations: This dish is designed to be a low-fat dish. It is not going to taste as decadent as a dish that has a higher fat content. It is very delicious, but we want to make sure the reader understands this. If you wish to make it more decadent, give it a generous sprinkle of Vegan Parmesan Cheese.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers. Pasta does tend to get a little mushy after freezing.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Frozen Broccoli Florets and Cauliflower: We used a 14.4 oz. package of Birds Eye Broccoli Florets and Cauliflower. Feel free to use pretty much any veggies you like in this dish.
Kitchen Products Used:
- Stock pot to cook the pasta
- Large ceramic/enamel lined skillet or similar stockpot
We certainly hope you give this deliciousness a try.Print
Fast, easy, and oh-so-delicious, this healthy Easy Cauliflower Broccoli Pasta recipe will become your new favorite when you are short on time.
- 1 medium yellow onion, fine dice
- 2 Tablespoons minced garlic
- 1 ½ cups water
- 1 cup low-sodium vegetable broth
- 1 Tablespoon reduced-sodium tamari *
- 2 Tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- ½ teaspoon dried oregano
- ¼ teaspoon Italian Seasoning
- ¼ teaspoon dried basil
- ¼ to 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper
- 1 – [ 14 oz. or 16 oz. package ] frozen broccoli and cauliflower florets *
- 10 to 12 oz. GF pasta *
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the frozen broccoli and cauliflower florets into a bowl and microwave until it has reached your desired tenderness, set aside.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are softened, approximately 9 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for 1 minute, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 4 minutes, then add the cooked cauliflower and broccoli florets. Simmer for several more minutes.
- Add the cooked pasta and simmer for several minutes to ensure the pasta has been thoroughly heated through. Stir well, then remove from the stove and allow to sit for 5 minutes to allow the flavors to marry.
- Serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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