1 - 16 ounce bag frozen broccoli florets
1 pound eggless egg noodles (or any pasta you'd like)
1/2 cup vegan buttery spread (I use Earth Balance)
Salt and pepper, to taste
Toasted pine nuts (optional)
1. Bring a pot of water to boil. Cook noodles according to package directions. About 3 minutes before noodles are finished, add broccoli and return to a boil. Strain pasta and broccoli.
2. Add vegan butter to pan and allow to melt. Return pasta and broccoli to pan and toss to coat. Season to taste with salt and pepper. Top with pine nuts, if desired.
This is a very easy and flexible recipe. Sometimes I'll use broccoli and cauliflower mix or I'll add a can of black beans for some protein. The best part is that there is zero prep time, unless you count boiling water. This is something I always try to have in the cupboard so I always have a quick dinner to throw together on those busy/lazy days. Enjoy!!
Source of recipe: This is a super quick meal to make on a weeknight.