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Creamy Orecchiette with Broccoli, Peas & Herbs

Creamy Orecchiette with Broccoli, Peas & Herbs

A simple and delicious creamy pasta to start the week! With lots of lemon and pepper, and green veggies.
5 from 1 vote
Total Time: 30 mins
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Pasta, Plant-Based, Vegan
Author: Janet
Servings: 4


  • 3/4 lb. orecchiette
  • 1 small onion finely chopped
  • 2 tbsp olive oil
  • 1 1/2 tsp salt divided
  • 1 tsp black pepper
  • 1 tbsp garlic minced
  • 1 tsp garlic powder
  • 1 cup vegetable broth
  • 3 1/4 cups packed broccoli florets cut small
  • 3/4 cup frozen peas
  • 1/4 cup fresh parsley
  • 2 tbsp fresh dill
  • 2 tbsp vegan butter
  • 2 tbsp greek-style vegan yogurt can sub coconut cream, vegan cream cheese, or just omit
  • Juice of 1 1/2 to 2 lemons to taste
  • 1/4 cup vegan parmesan cheese optional
  • Extra pepper for serving
  • Red chili flakes for serving


  • Cook pasta according to package directions for al dente, in salted water. Drain, but reserve 1/2 cup pasta cooking water.
  • Meanwhile, in a large pan on medium heat, add onions, oil, 1 tsp of kosher salt, and pepper. Stir, cook for 5 min. Add garlic, cook another min. Add garlic powder and vegetable broth, let gently simmer for 2 min.
  • Add broccoli florets and peas, stir and cook covered for 2 to 3 min. Remove lid and cook more time if broccoli is not yet fork tender. Add pasta and remaining ingredients, stir and add the last 1/2 tsp kosher salt and more butter or olive oil if desired.
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