Lemon Garlic Broccoli Spaghetti

Easy, delicious weekday dinner.
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Leah Vanderveldt is a wellness writer and recipe developer based in Brooklyn. She’s the author of the cookbooks The New Nourishing and The New Porridge and loves learning and writing about food, travel, body image, meditation, tarot, and much more. She’s the former Food Editor of mindbodygreen.com and is certified in Culinary Nutrition from the Natural Gourmet Institute. You can find her cooking up vegetable-centric meals and exploring wellness in ways that are affordable, fun, and a little woo-woo over on her blog, The Nourish Exchange and Instagram @leah.vander

A note from the chef: This is one of my favorite ways to prepare spaghetti — garlic, shallots, lemon, olive oil, and a little creaminess from Califia Farms almondmilk. This simple sauce packs in lots of flavor and perfectly complements the sauteed broccoli. It’s a wholesome, easy pasta dish, perfect for a midweek meal.  


  • Olive oil  
  • 1 large crown of broccoli, but into bite-sized florets 
  • 3 garlic cloves, finely chopped and divided   
  • Salt, to taste   
  • 1 small shallot, finely chopped 
  • ¼ cup Unsweetened Almondmilk
  • Juice of 1 lemon   
  • Pepper, to taste 
  • 1 pack Banza Spaghetti 
  • Nutritional yeast, to serve  


Start boiling water for pasta in a large pot. In a large pan or skillet, heat enough olive oil to cover the base over medium high heat. Add broccoli and a sprinkle of salt and cook covered for 5 minutes without touching the broccoli. Take the cover off and stir, the broccoli should be beginning to brown slightly. Add half of the chopped garlic and stir to combine. Cook for another 2 minutes, stir in 1 tablespoon of lemon juice. Remove garlic broccoli from pan and set aside on a plate.  

Start cooking spaghetti according to the package instructions. Drain when finished cooking. Wipe the pan clean and add another slick of olive oil to the pan (about 2 tablespoons) and place over a medium heat. Add shallot and cook, stirring, until softened, about 5 minutes. Add the rest of the garlic and cook until sizzling and fragrant, but not browning. Stir in Almondmilk and add a pinch of salt and pepper. Cook for 3- 5 minutes, stirring, until heated through. Turn off the heat and stir in lemon juice. Add the cooked pasta and broccoli to the skillet with the sauce and toss to combine. Serve immediately, sprinkled with nutritional yeast.