vegan recipes/ vegetarian recipes

Roasted Broccoli and Lemon Pasta

Roasted Broccoli and Lemon Pasta Recipe

This simple pasta dinner is definitely a bright spot on a dark and chilly evening. I love how light and fresh it tastes, while still providing that need for comfort food in the dead of winter. The broccoli and lemons are roasted together in the oven with a couple of leeks, which is a flavor combination that I absolutely adore in raw salads but when everything is roasted together it takes things to a whole new level. If you’ve never roasted lemons before, get ready for the intoxicating aromas coming out of your kitchen. It’s a fragrance I can totally get used to!

Roasting lemons is definitely a new thing for me and now that this door has opened a world of possibilities are at my fingertips. I was inspired to make this pasta after reading a recipe in the New York Times for pasta with fried lemons and chili flakes. I loved the idea of frying the lemons but when it came down to making this I thought it would be easier to roast the lemons with the other vegetables for one less step. I’m all about cutting corners in the kitchen! Roasting lemons lightly caramelizes them, making their trademark tartness a little more mellow–and yes, you can eat the whole thing, rind and all. They’d make a great addition to any vegetable side dish and even as a topping for pizza.

Roasted Broccoli and Lemon Pasta
I was originally going to top this pasta with a little shredded parmesan cheese. However, when it came time to sprinkle some onto the finished dish I realized we were fresh out. The horror! Instead of freaking out I took a deep breath and turned to my favorite vegan alternative: almond “parmesan” cheese. I’ve enjoyed almond “parm” on a lot of dishes I order at vegan restaurants and it tastes surprisingly similar to the real deal. The texture is definitely different–it’s a little grainier since it’s made from nuts–but I like the added cheesy crunch that this version provides.  I’ve been making big batches of “cheese” on a regular basis so I can keep a mason jar on hand that I can easily sprinkle on salads, eggs or in this case, pasta.  It’s simple to prepare and only requires 4 ingredients. Almonds, nutritional yeast, garlic powder and salt. A few whizzes in your food processor and voila, almond parm! I used this recipe from Minimalist Baker as a guide and adjusted to my personal preference, but if you happen to have grated parm in the fridge, feel free to use that instead.

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Roasted Broccoli and Lemon Pasta

The bright flavor of lemon makes this easy weeknight pasta dinner impossible to resist.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium head broccoli, cut into uniform florets (about 4 cups)
  • 2 medium leeks, trimmed and sliced into 1/4 inch rounds (white and light green parts only)
  • 2 lemons, cut into thin rounds and seeds removed
  • Salt and pepper to taste
  • 10 ounces whole wheat penne pasta (or pasta of choice), cooked al dente
  • 1/2 teaspoon crushed red pepper flakes

For the Almond Parmesan:

  • 1 cup raw almonds
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 400ºF. Toss the broccoli, leeks and lemons together with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper and place on a prepared baking sheet. Roast in the oven until lightly browned and tender, about 25 minutes, tossing halfway through the cooking time. If the leeks are browning too quickly, remove them earlier.
  2. While the vegetables are roasting, prepare the almond parmesan. Combine all of the ingredients in a food processor and process until the “cheese” is similar in texture to grated parmesan. Taste and add more nutritional yeast, salt or garlic powder if needed.
  3. In a large bowl, toss the vegetables with the pasta and drizzle with the remaining tablespoon of olive oil. Stir in the crushed red pepper flakes, and season with salt and pepper to taste. Divide onto plates and serve with the almond parmesan.

Notes

Leftover almond parmesan can be refrigerated in an airtight container for several weeks. If you’re not a fan of strong lemon flavors, discard the lemon rounds before serving–they’ll still infuse the dish with a subtle flavor.

Nutrition

  • Serving Size: 4 servings

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13 Comments

  • Reply
    Mandy
    February 10, 2015 at 1:59 am

    This looks delicious! Must try it out–I’ve been craving pasta lately. 🙂

    Mandy

  • Reply
    Anna
    February 10, 2015 at 9:09 am

    This looks absolutely amazing <3<3

  • Reply
    Lauren
    February 10, 2015 at 6:37 pm

    How am I not following you on pinterest? Am now! Love love your blog.

  • Reply
    Jennifer @ Delicious Everyday
    February 12, 2015 at 9:11 am

    Mmmmh! Broccoli and lemon, looks really yummy!

  • Reply
    Sandra
    February 14, 2015 at 8:53 am

    What a gorgeous photo and recipe!

  • Reply
    Melanie
    February 16, 2015 at 9:23 pm

    We roasted some whole garlic cloves and tossed them in too. Delicious!! We’ll definitely be making this again!

    • Reply
      Kat
      February 19, 2015 at 11:12 am

      Tried this and loved it! I love lemons, why have I not been roasting them?!

      I added some Asparagus and Artichoke Hearts to the mix with a bit of ghee…. MMM!!

  • Reply
    kim
    February 22, 2015 at 6:34 pm

    So i made this tonight and i am not sure what i did wrong but it turned out terrible! After only about half the roasting time everything was slightly burned and bitter tasting! Don’t think i will try this again.

  • Reply
    Bonnie
    February 28, 2015 at 11:44 am

    Sorry but like the person before me, this was awful. I wondered about the bitterness and went against my own judgment but thought I would try it anyway. I had it in there for at least 30 minutes. It was bitter just like if I ate a lemon peel. Thankfully, I was able to take all the lemons out and salvage it. I followed the recipe to a T. Never again!

  • Reply
    liz
    February 28, 2015 at 4:57 pm

    We made this on Monday and it was wonderful. Love the roasted lemons. Great flavor combination. Was hesitant about the almond “parm” but was pleasantly surprised. Will make again!

  • Reply
    Charlotte
    February 28, 2015 at 5:27 pm

    LOVED this! Didn’t have broccoli on hand and had to use up some brussels sprouts so I subbed those in for the broc. Worked like a charm and roasted lemons have changed my life! Who even knew you could eat the peel?!!!!

  • Reply
    Unical
    March 26, 2015 at 10:45 am

    I love pasta and this recipe looks simply and delicious. Definetely will try this.

  • Reply
    sylvie
    April 4, 2015 at 12:03 am

    Love this flavors combo, it’s out of the ordinary and sounds as a gourmet dish!

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