Broccoli and cherry tomato pasta, with white beans for added protein, is a full meal on its own. It's bursting with flavor and can be made quickly and easily - ideal for a busy weeknight dinner. Gluten-free pasta can be used to make it a gluten-free meal. It's also dairy-free, meat-free, oil-free, vegan, and satisfies a whole-food plant-based way of eating.
While making pasta is easy, I don't always want to linger over the hot stove to make a sauce, especially on a hot summer day. So I created this recipe to be more hands-free with dinner. The tomatoes and broccoli can quickly roast in the air fryer (or in the oven for longer) while the pasta is cooking on the stove, freeing up the home cook to catch up with the kids or snuggle the cat (at our house, it's the dog).
Ingredients
As few as 3 ingredients or as many as 11, it's up to you and what you have on-hand. You may think of more you'd like to add - please do!
Broccoli: The cruciferous veg packs a nutrition punch and can be roasted right along with the cherry tomatoes. If you don't have any, you could instead toss kale, arugula, or other greens with the tomatoes after they're cooked, while they're still hot.
Cherry tomatoes: The best flavor, in my opinion. If you need a Plan B, simply chop other tomatoes to the same size as sliced cherry tomatoes.
White beans: Great Northern, cannellini (pictured), chickpeas, or any other white beans would work well here.
Garlic: Optional but highly recommended for a flavor boost. You could sprinkle as much garlic powder or granules as you'd like into the pasta, if you prefer.
Maple syrup: Optional; I only add maple syrup if I feel the tomatoes are too tart without it, or if the juices all get stuck to the pan.
Basil: Fresh basil really helps balance this dish with flavor. That said, I've made it without and it tastes great without it, too.
Rosemary: An optional ingredient that will add a boost of flavor when added to the roasting pan. Recommended if you have it.
Vegan Parmesan: Whether you make the almond version or hemp version or buy it at the store, the salty cheesy goodness is an important element. A lighter alternative would be a good sprinkle of nutritional yeast and salt.
Pasta: Any you'd like. The locally-made whole wheat rigatoni pictured was chosen because it cooked in just 3 minutes! Use a gluten-free version if needed.
See recipe card for quantities.
Equipment
Here are the kitchen tools you will need to make this recipe:
Cutting board and knife for veggie prep.
Roasting pan and air fryer or oven for roasting the broccoli and cherry tomatoes. Note: The mesh tray of an air fryer will leak juices from the cherry tomatoes into the air fryer. For that reason, we are using a roasting pan, which is a solid oven-safe surface.
Large pot and burner to cook pasta.
Instructions
Easy enough to make on a busy weeknight, this pasta dish is also quick and fairly hands-free.
To start, fill the pot with water for pasta and set on high to heat. Preheat the air fryer/oven.
Note: If using an oven to roast the ingredients, the cook time will be about double that of an air fryer.
Wash and prep your broccoli and tomato, then toss them and the chopped garlic in an even layer in the roasting pan. Place the roasting pan in your air fryer or oven.
Meanwhile, cook your pasta and drain and rinse your beans. Set these aside until the veggies are roasted.
Once all the ingredients are ready, combine them in the pasta pot and gently toss to combine.
Gather your vegan parmesan and fresh basil leaves. You can add these to the pot or to each serving, or both.
Tip
Make vegan parmesan in advance, when you have more time, and keep it in the fridge for nights like this.
Serving
Serve immediately with extra vegan parmesan, crushed red pepper, salt and pepper, and anything else you'd like to add. For an extra hearty meal, serve with a side salad and toasted bread (make sure it's gluten-free if needed).
Storing
Store in a sealed refrigerated container for up to a few days.
FAQ
You can roast up a large batch in the oven on baking sheets at 400 degrees for about 20 minutes, until well roasted and juicy. Once cooled, they can be stored in a sealed refrigerated container for up to a few days or a freezer-safe container in the freezer for up to a few months.
Related
Looking for other recipes like this? Try these:
Pairing
These are both delicious options for parmesan in this recipe:
The Recipe
Broccoli and Cherry Tomato Pasta Recipe
Equipment
- cutting board and knife for veggie prep
- Roasting pan and air fryer or oven for roasting ingredients
- Large pot and burner to cook pasta
Ingredients
Base
- 8 oz pasta up to 12 oz, any type; gluten-free if needed
Roasting
- 1 broccoli large, about 4 cups chopped
- 1 pint cherry tomatoes or other tomatoes chopped to size
- 2 tablespoons garlic coarsely chopped, optional
- 1 can white beans or jar, 13-15 oz, strained and rinsed; or 1 ½ cups cooked
- rosemary a few sprigs, optional
Finishing
- 1 teaspoon maple syrup optional
- ⅓ cup vegan parmesan
- 1 sprig basil fresh
- ¼ teaspoon salt flake or table
Topping Ideas
- vegan parmesan
- crushed red pepper
- salt and pepper
- olives
Instructions
- Pasta water: Start boiling the water for the pasta in a large pot on the stove.Air fryer: Set to 400 degrees F for 10 minutes. If using an oven, you'll roast them for about 20 minutes.
- Produce prep: Meanwhile, once washed and dried, slice the tomatoes in half and add them to the roasting pan in a single layer. Chop the garlic and add it to the pan.Chop the broccoli florets into bite-sized pieces. Peal the broccoli stalk and chop it into bite-sized pieces. Add all the prepped broccoli to the pan.If using rosemary sprigs, add them to the pan.
- Roast: Once the air fryer (or oven) is ready, roast the prepped ingredients.Meanwhile, add the pasta to the pot and cook according to package instructions. Once cooked, strain and return the cooked pasta to the pot.
- Combine: Once roasted, remove any rosemary and sprinkle the roasted ingredients with salt, if using. If the roasting juices have stuck to the pan, add the maple syrup and a splash of water (about a tablespoon) and stir to loosen the juices. Then, add the roasted ingredients to the cooked pasta along with the beans, vegan parmesan, and fresh basil leaves. Toss to combine.
- Serve immediately with additional vegan parmesan, crushed red pepper, salt and pepper, and any other toppings you'd like.
- Store in a sealed refrigerated container for up to a few days or freezer-safe container in the freezer for up to a few months.
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