Vegan Lemon Broccoli Pasta Salad

There’s just something about pasta salad that puts me in the mood for summer. I made a big pot of this pasta salad and ate on it for a good few days. I noticed that after a couple days, the pasta salad got a bit dry so I added in a splash or water and a little olive oil before heating it up.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 Servings

Calories: 236 kcal per serving

Ingredients

1 lb - rotini pasta
1 ½ pounds - broccoli
4 handful - spinach
3 tablespoons - vegan butter
1 - lemon
3 cloves - garlic
1 cup - vegan parmesan
optional for serving:

Instructions

Boil water, add in pasta, turn down heat just a bit, and cook for 5 minutes.
Add in the broccoli, stir, and cook for an additional 4-5 minutes or until the pasta is at your desired doneness.
Drain all of the water and return the pasta/ broccoli to the pot. Add in the spinach and lemon zest, stir, and cover the pot. Let sit for 5 minutes or until the spinach has begun to wilt.
While you wait, heat the butter in a small skillet. Once just hot, add in the garlic and cook for about 2 minutes. Take off of heat.
Stir into the pasta the garlic butter mixture, lemon juice, and stir to combine.
Finally, stir in the parmesan cheese until fully mixed in.
Serve and garnish with a bit of extra vegan parmesan, a drizzle of olive oil, lemon wedges, and salt and pepper if desired.

Nutrition