Pasta with Vegan Beef & Broccolini

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is very easy & pretty yummy.  And if you allow that olive oil and S&P are not really ingredients – this only has 5 ingredients!  I used Beyond Meat beefy crumbles because they are my go-to brand for vegan meats.  Their products are versatile & delicious.  Go to the site to find a store near you & get a coupon!

I actually used leftover meat from my vegan meatball recipe (seen above) but the crumbles right of the bag would be great, too.

I used a head of broccolini (broccoli rabe, rapini, baby broccoli) but regular broccoli would be great.

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Pasta with Vegan Beef & Broccolini

Serves 2


1/2 lb pasta – cooked & drained

1 (9 oz) bag of vegan ground beef

1 head broccoli – chopped (1-2 cups)

1-4 heads garlic (to taste) – chopped

olive oil

1 tsp or more (to taste) crushed red pepper


Fresh parsley as garnish – optional

(Other seasonings that might be nice are dry basil, oregano or other spices you like in your ground beef.)

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Cook the pasta.

Meanwhile, heat about 1-2 TBS olive oil in a large saute pan.  Add the beef & broccolini & saute on medium-high until the broccolini softens.  You can add a TBS or two of water to aid in the steaming process.  Season with S&P & crushed red pepper.   Two minutes before you are going to serve it, add the garlic.  Cook for two minutes.  Add the cooked pasta & toss.  Garnish with parsley & fresh cracked pepper.  If the dish seems dry, a little drizzle of a good quality olive oil is nice.  A drizzle of olive oil on most pizzas & pastas is nice but it must be good quality oil.

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