Name: Roasted Garlic and Broccoli Pasta
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 head garlic; 2-3 tablespoons extra virgin olive oil (plus more for roasting); 1 large or 2 small heads broccoli (cut into small florets); Coarse kosher salt and freshly ground black pepper; 1 pound penne pasta; 1/4 - 1/2 cup Parmesan cheese; Crushed red pepper flakes (optional)

Garlic and broccoli penne gets major flavor from roasting both the garlic and the broccoli in the oven before tossing with olive oil and pasta. This easy vegetarian pasta recipe is mostly hands off, making it a great choice for a busy weeknight dinner!

a pan of roasted garlic and broccoli penne with a napkin

Garlic. And broccoli. And penne. It's easy weeknight dinner time!

I have very little skill when it comes to 30 minute dinners. But. Dinner where you can let something cook for 30+ minutes without touching it? That I can do.

close up photo of broccoli penne in a pan

This vegetarian pasta recipe uses roasted garlic, which is one of my favorite things on planet earth because it takes an entire head of garlic and turns it into something that I could probably eat in one sitting. It's so freaking flavorful!

Garlic takes on a sweet, mellow flavor when fully roasted so this amount is just right for me. If it seems like too much for you, however, cut it back by as much as you'd like.

We're pairing it with my oven roasted broccoli because, as we've established, that is also one heck of a good way to eat something. Add all that to quick cooking penne and you won't believe what you made with like 15 minutes of hands on work in the game.

Part of what makes this so easy is that it gives you plenty of room to improvise or make substitutions. Use whatever amount of broccoli you have on hand or swap in sweet potato, sautéed spinach, or caramelized onions.

How to make garlic and broccoli penne

Roast garlic
Roast broccoli
Cook penne, reserving a cup of cooking liquid
Heat olive oil, then mash in garlic and broccoli
Add the pasta along with Parmesan cheese and pasta water. Toss to coat!

As always, you can find a vegetarian parmesan cheese if you'd like (because not all parmesan is vegetarian) or leave it off.

This garlic and broccoli penne recipe can be customized! Here are a few ideas to get you started:

Swap the roasted garlic for 2 cloves of fresh garlic, minced and cooked in the oil for 30 seconds before adding the broccoli
Leave off the cheese or top with vegan parmesan to make this a vegan pasta dish
Use gluten free noodles to make it gluten free
Swap the roasted broccoli for an equal amount of any other roasted vegetable such as squash, zucchini, or tomatoes

More vegetarian pasta recipes

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Roasted Garlic and Broccoli Pasta

Roasted garlic and broccoli add deep and easy flavor to penne pasta.

3.58 from 7 votes

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Prep Time: 5

Cook Time: 50

Total Time: 55

Servings:

Calories: 238kcal

Author: Lindsay Moe

Ingredients

▢ 1 head garlic
▢ 2-3 tablespoons extra virgin olive oil, plus more for roasting
▢ 1 large or 2 small heads broccoli, cut into small florets
▢ Coarse kosher salt and freshly ground black pepper
▢ 1 pound penne pasta
▢ ¼ - ½ cup Parmesan cheese
▢ Crushed red pepper flakes, optional

Instructions

Preheat the oven to 425ºF.
Cut the top off the head of garlic, exposing the cloves, and drizzle with olive oil. Wrap the garlic tightly in a piece of aluminum foil and place in the oven until the cloves are dark and very soft, about 45 minutes. Allow the garlic to cool enough so you are able to handle it, then squeeze the pulp out of the skin or remove it gently with a butter knife.
Meanwhile, rub broccoli with a drizzle of olive oil and sprinkle with salt. Arrange in a single layer on a baking sheet and roast in the oven until beginning to brown and crisp, 15-20 minutes, tossing once if desired.
While the vegetables are cooking bring a large pot of water to a boil and cook the pasta according to package directions. Just before it is done cooking, reserve ½ a cup of the cooking water. Drain the pasta but do not rinse.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the roasted garlic to the pan and mash into a paste with the back of a spoon or fork.
Add the roasted broccoli and continue to mash a bit, adding a splash or two of pasta water to make a sauce. When all the ingredients are hot and slightly mashed add the pasta and ¼ cup of Parmesan and toss to coat. You can add another tablespoon of olive oil or a bit more pasta water if you want it a little saucier. Taste and add salt and pepper as needed. Serve pasta with a sprinkling of Parmesan cheese and crushed red pepper flakes.