Vegan Garlic and Broccoli Spaghetti

Vegan Garlic and Broccoli Spaghetti

Vegan Garlic and Broccoli Spaghetti

For those of you who don’t like garlic (or those who are of the Vampire persuasion, I don’t judge), this is not a recipe for you. This is a classic Italian dish that was taught to my family by my long time Vegetarian and Italian Aunt Lori. Though some modifications have been made over the years, it’s still as delicious as ever! What could be more tasty then broccoli, spaghetti, olive oil and copious amounts of garlic? If you answered nothing, then try this out! You won’t be disappointed.

What you will need:

  • 1 lb Spaghetti (you could use Angel Hair or Capellini.)
  • 1 lb Broccoli crowns, cut into bite sized pieces (stems too!)
  • 1 1/4 Cup Olive Oil (use really good stuff for this!)
  • 2 Small Bulbs of Garlic (minced)
  • Salt to taste.


  1. My first step in pasta dish making is always putting on a pot of salted water. While that is on, start prepping your broccoli and your garlic. I know it seems like quite a lot, but it is the main flavor of this dish. Hey I warned you.
  2. When the water comes to a boil, here is where it gets slightly complicated. If you are using regular spaghetti, put the broccoli in first and after about 3 minutes, add the pasta. If you are using thin, angel hair or capellini, put the broccoli in about 7 minutes before the pasta. Also, it depends are how done you like your broccoli and your spaghetti. You may have to make this dish a few times before you get your combo just right.
  3. While all that is boiling away on the stove, you need to get out your favorite sauce pan (or just a deep frying pan will work fine). Put the olive oil and garlic and a little pinch of salt in and begin to saut√© it at a very low heat. If you burn the garlic it will be bitter, by slowly cooking it, it will be sweet. Don’t ever let the garlic turn brown! That’s a death sentence. Trust me, I’ve done it before.
  4. After the pasta is to your liking, drain the whole kit and kaboodle. Put it back in the pot still slightly watery. Then pour on your olive oil/garlic mix. Toss, season with some salt and what you have there is a fantastic main course and a great alternative to the humdrum spaghetti night.


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16 Responses to Vegan Garlic and Broccoli Spaghetti

  1. Gilbert August 25, 2009 at 1:59 am #

    Me and my girlfriend made this last night and it was delicious! We used thin whole wheat pasta which was delicious. The only thing different is to allow the whole wheat pasta to go in prior to the broccoli since it take longer to cook.

    Thanks for the the easy and delicious recipe!

    • David Askaripour August 25, 2009 at 3:36 pm #

      Hey Gilbert,

      So GLAD that you liked our recipe on Vegan Campus. Thanks so much for reading our content. Have any recommendations, just let us know and we’ll try to wip up a recipe for ya.

  2. Samantha Enochs August 31, 2009 at 12:34 pm #


    Bravo to you for trying it with whole wheat pasta! And thanks for the suggestion to others if they make it that way. I’m so glad that you and your girlfriend enjoyed it! Any other suggestions, just shoot me an e-mail! I’d love to hear from you.

  3. Noah September 2, 2009 at 5:34 pm #

    Hey, I tried this recipe and it was pretty good, but it was WAY too oily. Next time I think I’ll make it with 1/2 the oil.


    • David Askaripour September 2, 2009 at 11:55 pm #

      Thanks for trying the recipe, Noah! Your feedback was well received. Stayed tuned for more vegan recipes!! :)

  4. Simon October 14, 2009 at 9:39 am #

    I’ve just made this, and I really like it :)
    thanks for the Idea! =)

    • David Askaripour October 15, 2009 at 1:29 pm #

      Glad you liked it, Simon! Thank you! :)

  5. Abram October 19, 2009 at 7:01 pm #

    Good, simple, flavour combination, but much too oily. I reduced it to 1 cup oil and it was still too much. Also, the broccoli turned to mush. Are sure it shouldn’t be the other way around — place the pasta in the boiling water a few minutes before the broccoli? That would make more sense. Delicious flavours though…

  6. Ally October 20, 2009 at 7:44 am #

    Semi new to being a vegan ( converted from vegetarian to hardcore vegan now) I was very excited to find a good spaghetti recipe.
    this was really super good. i added tomatoes to it after it was all drained and such ( without the goopyness) and i have to say i was impressed. so simple and quick and very DeliSH!!!

  7. Samantha October 20, 2009 at 11:12 am #

    Oh! Fresh Tomatoes! Great variation, Ally. So happy you liked it and good luck on your conversion. I too am a vegetarian gone vegan. After a few months, it becomes so much easier.

  8. Katie January 10, 2010 at 10:55 pm #

    Yum! I love garlic so much. I can’t wait to make this recipe. I expect to have garlic breath for at least 4 days afterwards :)

    • David Askaripour January 13, 2010 at 12:09 am #

      Awesome, Katie!! So glad that you found the recipe. Ha, it’ll be worth the garlic breath :)

  9. Jen January 16, 2010 at 5:19 pm #

    This sounds FANTASTIC! I use gluten-free noodles (celiac disease in the house) but it’s nice to find vegan recipes that I DON”T have to alter any further than that! THANK YOU! :) (P.S. more garlic doesn’t hurt anyone either ;)

  10. Doug May 21, 2010 at 6:18 pm #

    Garlic is always nice, and I’m very intreged about adding broccoli to a spagetti sauce. I look forward to trying this!

    • Shay B October 26, 2010 at 12:46 pm #

      Try using Spaghetti Squash instead of noodles (especially you Jen w/ the celiacs!) It’s stringy and slightly crunchy and can be used in place of any long pasta. :)

      It’s in season right now, and I swear you won’t miss the noodles. Use those ziplock steamer bags, and you’ll have steamed spaghetti squash in less then 5 minutes per half.


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