Vegan Roasted Lemony Broccoli Rigatoni

Minimal preparation is required for this easy, recent, vibrant tasting pasta dish from Katy Beskow’s 5 Ingredient Vegan cookbook. Our tip? Add some tangy vegan ricotta for added creaminess.

What you want:

1 cup broccoli florets
1 tablespoon olive oil, plus further
1 teaspoon dried chili flakes, divided
2 garlic cloves, thinly sliced
1½ cups dried rigatoni pasta
Zest and juice of 1 lemon, plus some lemon slices for serving
½ teaspoon salt
½ teaspoon black pepper

What you do:

  1. Preheat oven to 400 levels. On a baking sheet, organize broccoli evenly and drizzle with oil. Sprinkle with ½ teaspoon chili flakes and garlic slices, and roast for 10 minutes till broccoli seems golden at edges and barely crisp.
  2. Whereas the broccoli cooks, convey a medium pot of water to a boil over medium-high warmth, and cook dinner pasta for 8 minutes till al dente. Take away from warmth and drain completely.
  3. Add pasta to a serving dish and prime with broccoli, remaining chili flakes, and garlic slices. Drizzle with just a little further oil, sprinkle with lemon zest and juice. Combine effectively. 
  4. Toss as soon as extra with salt and pepper and serve with a couple of lemon slices for squeezing over.