Garlicky Broccolini Pasta Marinara (Vegan)

This is one of the simplest yet most incredible tasting pasta dishes I’ve made; a perfect weekday meal. Let’s get this week started with some beautiful rigatoni!

This pasta has an undertone of spiciness from the red chilli flakes, lots of fresh garlic and fruity fresh extra virgin olive oil. Tangy tomatoes add rich flavor, and tender broccolini adds texture.

I use Eat Banza pasta, which is my go to weeknight meal solution! They’re high in fiber and protein without compromising on the texture or flavor. Cooks and eats just like the regular pasta. A low carb staple in my kitchen!

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Prep:
1. Cook the box of EatBanza Rigatoni per package instructions. A box serves 4 people. The box instructions are to cook for 8 minutes in salted boiling water. However, I took them out in only 4 minutes because I continued cooking the pasta in the sauce for about 4 minutes, that kept the pasta perfectly al dente and well incorporated with the sauce.

  1. Trim the broccolini, removing the thick inedible bottom stem. Separate the broccolini flowerets from the tender left over stems, and chop the tender stems into small pieces.

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Ingredients:
1 box eat banza rigatoni
2 bunches broccolini, prepped as mentioned above
2 large juice vine ripened tomatoes, chopped
8 cloves garlic, sliced thinly
1/4 cup extra virgin olive oil
1 tbsp dried basil
2 cups marinara sauce (I used store bought)
1 tbsp red chilli flakes (use a pinch or a 1 tbsp per your preference for spice)
1 tbsp kosher coarse salt

Method:
Heat olive oil over medium heat, and add sliced garlic and dried basil. Saute for 20-30 seconds until the olive oil warms up and the garlic simmers gently starting to turn golden.

Add in fresh chopped tomatoes, and measured salt. Cook covered for 6-8 minutes, until the tomatoes soften and create a sauce.

Add chopped broccolini stems, and red chilli flakes. Cook covered for 5 minutes.

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Toss in the broccolini florets, and the measured marinara sauce with a cup of water. Mix well together and let it simmer over medium-high heat. Cook for 8-10 minutes, until the broccolini is tender yet crisp.

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The sauce/veggie mixture is now ready. Feel free to add more veggies, like zucchini, or kale to this if you’d like.

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Whatever pasta you’re using, follow the package instructions to cook.

If you’re using Eatbanza, per my prep instructions, remove the pasta halfway through the package cooking time and reserve.

Mix in the halfway cooked rigatoni into the marinara broccolini sauce and continue cooking for 4 minutes together over medium heat.

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Sprinkle more red chilli flakes and serve hot!

You could also sprinkle vegan or vegetarian parmesan over the top.

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