This cavatelli and broccoli recipe is made with vegan sausage and absolutely delicious. Bonus is that it is made in only one pot!
This was a win for all three kids, even the uber picky one. It’s simple yet flavorful and can be thrown together in under 30 minutes!
This post was originally published on October 21, 2019.
This is a sponsored conversation written by me on behalf of Earthbound Farm Organic. The opinions and text are all mine.
It’s not easy finding a meal your kids will love, but also has the flavor an adult looks for. This awesome one pot pasta satisfies both needs! Throw it together in minutes and let dinner be stress free.
Ingredients
My kids are huge broccoli fans, so when it comes to easy dinners I know they will eat I try and incorporate that veggie where I can. Here is all you need to make this easy meal:
- Cavatelli pasta
- Broccoli
- Garlic
- Veggie broth
- White wine
- Brown rice flour
- Lemon juice
- Sea salt
- Vegan sausage (optional)
- Vegan Parmesan cheese (optional)
- Red pepper flakes (optional)
How to Make Cavatelli and Broccoli in One Pot
I love the ease of this recipe, and how you can time it all just right to leave yourself with less to wash! Here are the steps that will make this meal in no time:
- Cook the pasta and the broccoli in one pot.
- Drain in a pasta strainer.
- Use the same pot to sauté the garlic.
- Whisk in the other ingredients to thicken.
- Add the pasta and broccoli back in.
- Mix in the sausage and cheese if using!
If you’re a spice lover like me, make sure to add in those crushed red pepper flakes! Gives such a great flavor!
What kind of pasta is cavatelli?
We love different shaped pastas so when we find something fun, we like to try it out! Cavatelli is almost like a long skinny shell shaped pasta. It is small so easy for kids to eat!
What can I substitute for cavatelli pasta?
Sometimes it may be hard to find cavatelli due to your location, so having an easy substitute is important. Depending on what you are making, you really can use any shape pasta you prefer.
Like bowties? Go for it! But if you’re looking for something similar in size or shape, here are my best recommendations:
- Orecchiette
- Small shells or Conchigliette
- Rotini or fusilli
- Gnocchetti
- Tubettini
How to choose broccoli
When it comes to broccoli, I’m sure many of you have experienced the “lovely” smell it can give off when it’s not good. It has happened on more than one occasion and I can totally see why kids may not like it.
Luckily for us, I learned from my mistakes and I am now a bit of a broccoli snob. I know make sure that what I bring home fits in most of these categories:
- Bright green, not yellow
- The stalk is firm
- The florets are nice and tight
- It feels on the heavier side versus light and airy
- Organic when possible
One of my favorite produce brands is Earthbound Farm Organic. I have visited their farm first hand, check out my farm visit in this vegan coconut curry soup post, and I was beyond impressed at both the process in which they farm, all I learned about organic farming and the incredible flavor of the produce (I may or may not have eaten spinach right off the plant).
So of course, their broccoli is in my basket any time I see it at the store! It’s so fresh and delicious my kids will eat it right off the stalk…which is awesome except when I need it for a recipe and then it’s gone.
Tips for adding protein
Since I like to make sure most of my recipes include a little bit of everything you need for an all in one meal, adding some protein to this will help make this a one and done dinner. There are multiple ways you can do that:
- Use the optional store bought vegan sausage.
- Use my whole foods based homemade vegan sausage crumbles.
- Add any kind of bean you like.
- Add my vegan Parmesan, it’s made from nuts! While it won’t add a main protein it does add great whole food fats and is delicious!
How to Serve Cavatelli and Broccoli
This dish can be an entire meal, but it’s also excellent paired with garlic bread or any of these plant based recipes:
- Traditional Greek Salad
- Lemon Kale Salad
- Vegan Caesar Salad
- Easy Vegan Italian Wedding Soup
- Easy Vegetable Minestrone Soup
Meal Prep and Storage Tips
This cavatelli and broccoli recipe is ready in just 20 minutes and is super simple to make, but here are some tips for prepping ahead:
- Wash and cut the broccoli up to 3 days in advance. Just keep it in an airtight container in the fridge.
- You can also even cook the pasta when you chop the broccoli and keep it in a separate container.
- Once the recipe has been made completely, store in an airtight container in the refrigerator for up to 3-5 days.
More Vegan Pasta Recipes
Pasta is one of those excellent go to family friendly meals, keep them coming with these plant based recipes:
- Vegan Pasta Puttanesca
- Creamy Vegan Butternut Squash Pasta
- Vegan Cacio e Pepe
- Baked Vegan Feta Tomato Pasta
- Vegan Greek Pastitsio
Cavatelli and Broccoli Recipe with Vegan Sausage
Ingredients
- 8 ounces cavatelli pasta , or other pasta of choice (gluten free if needed)
- 4 cups 12 ounces broccoli , cut into pieces
- 4 cloves garlic , chopped
- Drizzle of olive oil or broth for sautéing
- 1 cup veggie broth , low sodium if needed
- ¼ cup white wine , or broth if you don’t use wine
- ½ teaspoon lemon juice , add more if more tang
- ½ teaspoon sea salt , leave out or adjust if you use sausage
- 3 tablespoons brown rice flour , or regular flour if you don’t need gluten free
- 2 links Vegan sausage , crumbled (optional)
- ½ cup vegan Parmesan cheese , optional (homemade or store bought)
- 1-2 teaspoon red pepper flakes , optional
Instructions
- Cook pasta according to package directions, except stop it when there is two minutes less than the package says.
- Add the broccoli and bring to a boil, checking along the way for doneness of both pasta and broccoli. We like ours al dente. Broccoli will be a vibrant green when ready.
- Drain all into a pasta strainer.
- In the same pot, add the garlic with the drizzle of oil or broth. Sauté over medium low heat until fragrant.
- Add in the broth, wine, lemon, salt, and flour. Whisk well.
- Allow to reduce and thicken.
- Once thick, add in the pasta with broccoli and mix well. Add in the sausage, Parmesan and/or crushed red pepper if using.
- Devour!
Notes
- The amount of time you cook the pasta will vary depending on what pasta you use, if you like your broccoli more cooked then add it in sooner.
- Nutrition facts does not include the optional ingredients.
- Chop broccoli.
- Remove crushed red pepper so it isn’t spicy, cut broccoli into small pieces and cook it all on the longer side so it is more cooked.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah says
I used the homemade vegan sausage and I’m so glad I did! Perfect mix of flavors and textures.
Nina says
Loved this dish! I used whole wheat rotini pasta and added frozen broccoli, cauliflower and carrot mix. We then added Field Roast sausage. I can’t wait to try it next with your sausage chickpea crumbles! Thank you!
veggiesdontbite says
That sounds perfect Nina!! I am so happy you liked it. Thanks for the great review!
Renee Breit says
Thanks Sophia. Made this tonight, used Alessi organic cavatelli, beautiful organic broccoli and small white beans, with a sprinkle of red pepper flakes as suggested. Delicious!
Thanks, as always, for sharing.
Renee
Ed says
made this last night – it was super yummy! Did the chickpea ‘sausage’ crumble with it which added a nice crunch and flavor. I added a cup of cherry tomatoes – sliced in half, added to the broth while it was thickening. This added a nice bit of color to the dish. I used Banza Chickpea pasta which is also very tasty.
thanks for posting!!
veggiesdontbite says
That sounds amazing Ed!! Thank you so much for telling me and for your great review!