Vegan Lemon Broccoli Pasta Salad

INGREDIENTS:

  • 1 pound of rotini pasta (I used gluten free pasta)
  • 1 1/2 pounds of broccoli, trimmed and cut into bite sized pieces
  • 4 handfuls of spinach (about 4 packed cups)
  • 3 tablespoons of vegan butter
  • zest and juice of 1 large lemon
  • 2-3 cloves of garlic
  • 1 cup of vegan parmesan (I use THIS RECIPE from Minimalist Baker)
  • optional for serving: olive oil for drizzling, extra vegan parmesan and/or nutritional yeast, salt and pepper to taste, lemon wedges to garnish

INSTRUCTIONS:

  1. Boil water, add in pasta, turn down heat just a bit, and cook for 5 minutes.
  2. Add in the broccoli, stir, and cook for an additional 4-5 minutes or until the pasta is at your desired doneness.
  3. 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.
  4. 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.
  5. Stir into the pasta the garlic butter mixture, lemon juice, and stir to combine.
  6. Finally, stir in the parmesan cheese until fully mixed in.
  7. Serve and garnish with a bit of extra vegan parmesan, a drizzle of olive oil, lemon wedges, and salt and pepper if desire

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