Olive Magazine
Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon

Wholewheat spaghetti with long-stemmed broccoli, chilli and lemon

Published: March 14, 2016 at 9:17 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This vegan recipe for wholewheat spaghetti with long-stemmed broccoli, chilli and lemon is quick and easy to make, plus, it's pasta for under 500 calories - yes please

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal498
fat28.3g
saturates13.5g
carbs32.4g
fibre8.2g
protein24.5g
salt1.5g
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Try our wholewheat vegan spaghetti then check out our vegan mac and cheese, vegan bolognese, vegan carbonara, vegan moussaka and more vegan pasta recipes.

Ingredients

  • 150g wholewheat spaghetti
  • 300g long-stemmed broccoli, roughly chopped
  • olive oil
  • 2 cloves garlic, very thinly sliced
  • a large pinch chilli flakes
  • 1 lemon, zested and juiced

Method

  • STEP 1

    Cook the spaghetti, adding the broccoli to the pan for the last 2 minutes, then drain, keeping a cupful of the pasta water.

  • STEP 2

    Meanwhile, heat 2 tbsp olive oil in a large frying pan, and cook the garlic very gently for 2-3 minutes. Stir in the chilli and cook for a minute.

  • STEP 3

    Tip in the pasta, broccoli, lemon zest and juice and some seasoning. Add 2-3 tbsp pasta cooking water and toss everything together. Divide between warm bowls.

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