Pasta with Broccoli, Sun-Dried Tomatoes & Taggiasca Olives

Name: Pasta with Broccoli, Sun-Dried Tomatoes & Taggiasca Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: fine sea salt; 160 g (5¾ oz) vegan gluten-free dried pasta of your choice; 2 tbsp extra-virgin olive oil; 2 garlic cloves, peeled; 300 g (10½ oz) broccoli, finely chopped; 10 g (⅓ oz) nutritional yeast, plus extra to serve; dried chilli (red pepper) flakes; 100 g (3½ oz) sun-dried tomatoes in oil, drained and roughly chopped; 50 g (1¾ oz) pitted Taggiasca olives, sliced

Preparation info

Serves
2

Difficulty
Easy
Ready in
30 min

Appears in

Veganissimo!

By Antonio Alderuccio

Published 2025

About

This pasta was on the Plant Club menu, inspired by the flavour of a pizza filling I enjoyed as a child after school. The simplicity of broccoli is enhanced by the mineral taste of Taggiasca olives, which grow along the coast, and, finally, the slightly sweet roundness of sun-dried tomatoes.

Ingredients

fine sea salt
160 g (5¾ oz) vegan gluten-free dried pasta of your choice
2

Europe
Italy
Pasta
Gluten-free
Vegan

Method

Bring a large pan of salted water to the boil and add the pasta. Cook according to the pack instructions until al dente.

Meanwhile, in a a medium saucepan over a medium heat, heat 1 tablespoon extra-virgin olive oil. Add 1 of the garlic cloves and fry for a minute until aromatic.

Add the broccoli, stir and cook for 10 minutes or until tender.

Scoop out the garlic clove a