Dinner

30-Minute Vegan Broccoli Pasta with Liquid Mozzarella and Fresh Basil Recipe

Name: 30-Minute Vegan Broccoli Pasta with Liquid Mozzarella and Fresh Basil Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 1/2 cups broccoli florets (about 2-3 small heads of broccoli); 6-7 cloves garlic, minced; 1 shallot, minced; 1/4 cup chopped fresh basil; 1 tbsp extra virgin olive oil or vegan butter; 1/2 cup liquid vegan mozzarella; 1 cup reserved pasta water; Sea salt and pepper to taste; 16 ounces homemade or store-bought pasta; Vegan parmesan cheese, to top; Squeeze of fresh lemon juice, to finish

ByHarper Ellington November 26, 2025November 26, 2025

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Introduction

This simple pasta con broccoli recipe is a quick, dairy-free meal ready in just 30 minutes. It pairs tender broccoli with a creamy vegan mozzarella sauce, making it a comforting and flavorful choice for weeknight dinners.

This image shows a bowl of rigatoni pasta with a creamy green sauce and grated cheese on top. The pasta pieces are large, tube-shaped, and pale yellow. The sauce is mixed with small pieces of green vegetables, likely broccoli or similar greens, spread evenly over the pasta. The grated cheese is white and lightly sprinkled in the center, adding texture. The dish is served in a white speckled bowl placed on a white marbled surface. The overall look is fresh and inviting with a soft, natural color palette. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups broccoli florets (about 2-3 small heads of broccoli)
1 tbsp extra virgin olive oil or vegan butter
6-7 cloves garlic, minced
1 shallot, minced
1/2 cup liquid vegan mozzarella
1 cup reserved pasta water
1/4 cup chopped fresh basil
Sea salt and pepper to taste
16 ounces homemade or store-bought pasta of your choice
Vegan parmesan cheese, for topping
Squeeze of fresh lemon juice, to finish

Instructions

Step 1: Clean and dice the broccoli into florets. Mince the garlic and shallot. Bring a large pot of salted water to a boil.
Step 2: Add the broccoli to the boiling water, cover, and let steam for 5-7 minutes until fork tender.
Step 3: While the broccoli is cooking, heat olive oil or vegan butter in a large saucepan over medium heat. Add garlic and shallots and sauté until lightly browned and aromatic. Reduce heat to low if broccoli is still cooking.
Step 4: Use a slotted spoon or colander to remove the broccoli from the boiling water, leaving the water in the pot.
Step 5: Add the broccoli to the pan with garlic and shallots. Turn heat to medium low.
Step 6: Add the pasta to the boiling water and cook according to package instructions until al dente.
Step 7: While the pasta cooks, mash the broccoli in the pan using a fork or potato masher. Stir in the liquid vegan mozzarella, sea salt, and pepper. Simmer on low heat.
Step 8: Once pasta is cooked, reserve 1 cup of pasta water and drain the pasta. Add the reserved water to the broccoli and cheese sauce, then add the drained pasta to the saucepan. Stir to combine thoroughly.
Step 9: Season the sauce with additional salt and pepper if needed. Stir well to coat the pasta evenly.
Step 10: Serve the pasta topped with vegan parmesan cheese and a squeeze of fresh lemon juice. Enjoy immediately.

Tips & Variations

For extra flavor, add red pepper flakes when sautéing garlic and shallots.
Substitute fresh basil with parsley or oregano if preferred.
Use gluten-free pasta to make this dish gluten-free.
Try adding toasted pine nuts or walnuts for a crunchy texture.

Storage

Store leftover pasta con broccoli in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over low heat, adding a splash of water or plant milk to loosen the sauce if it thickens.