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Kale and broccoli pasta recipe

Kale and Broccoli Pasta

This kale and broccoli pasta recipe comes with a savoury garlic sauce that coats the kale and broccoli pasta perfectly & made in 20 mins!
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Course: Main Course
Cuisine: Vegan
Keyword: pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 398kcal


  • Large Pot to cook pasta
  • Large Pan to cook sauce
  • Spatula
  • Measuring cups and spoons
  • Strainer or tongs


  • 5 cups broccoli chopped
  • 4 cups kale chopped
  • 4 servings pasta of choice
  • 1/4 cup olive oil
  • 2 tbsp garlic minced
  • 1 can chickpeas drained and rinsed
  • 1 tsp salt
  • 1 tsp garlic powder


  • In a large pot, bring plenty of water to a boil and cook chopped broccoli until tender.
  • Take the broccoli pieces out of the water using a small strainer or tongs, and cook pasta (al dente) in the same water, according to package instructions.
  • While pasta is cooking, heat up a large pan or wok on medium high heat and add the olive oil. Add minced garlic and sauté for a couple of minutes. Be careful not to burn the garlic; if the pan gets too hot, remove from heat for a few seconds to prevent the garlic from burning.
  • Add in the cooked broccoli, kale and chickpeas into the pan and mix well.
  • Once pasta is cooked, save some of the pasta water and strain. Add the pasta into the wok with a splash of pasta water and mix well.
  • Add salt, garlic powder and chili flakes (optional) and cook for a few minutes, stirring frequently and adding more pasta water as needed. Give it a taste and add salt and pepper as needed.
  • When serving, top with vegan parmesan cheese or nutritional yeast.


Calories: 398kcal | Carbohydrates: 54g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 659mg | Potassium: 743mg | Fiber: 8g | Sugar: 4g | Vitamin A: 7402IU | Vitamin C: 165mg | Calcium: 244mg | Iron: 3mg