Creamy Vegan Pesto Pasta with Broccoli
Dive into a bowl of comfort with this Creamy Vegan Pesto Pasta with Broccoli, a wholesome and vibrant plant-based twist on a classic favorite. This dairy-free recipe combines tender pasta, crisp-tender broccoli florets, and a velvety homemade pesto sauce crafted from fresh basil, nutrient-packed cashews, and a hint of zesty lemon. The pesto’s creamy texture comes together seamlessly with the help of unsweetened plant-based milk, while nutritional yeast adds a cheesy undertone—completely vegan and utterly indulgent. Ready in just 30 minutes, this quick and satisfying dinner is perfect for weeknights and can easily be customized with a kick of red pepper flakes or a splash of pasta water for the perfect sauce consistency. Serve this comforting dish as an entrée, and enjoy a crowd-pleasing blend of fresh, bold flavors that are as nutritious as they are delicious!
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Recipe Information
Ingredients
- 12 ounces Pasta (e.g., penne, fusilli, or spaghetti)
- 3 cups Broccoli florets
- 2 cups Fresh basil leaves
- 1 cup Raw cashews (soaked for 30 minutes and drained)
- 3 tablespoons Nutritional yeast
- 2 cloves Garlic cloves
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Olive oil
- 1 cup Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, bring a smaller pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
In a blender or food processor, combine the basil, soaked and drained cashews, nutritional yeast, garlic cloves, lemon juice, olive oil, plant-based milk, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. If the pesto is too thick, add a splash of reserved pasta water to loosen it up.
Taste the pesto and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
In a large skillet over medium heat, add the cooked pasta and broccoli florets. Pour the creamy pesto sauce over the pasta and toss to combine. If the sauce is too thick, add a little more of the reserved pasta water until the desired consistency is achieved.
Cook for 2-3 minutes, stirring occasionally, until the pasta and broccoli are heated through and well-coated in the pesto sauce.
Serve immediately, garnished with a sprinkle of red pepper flakes if desired. Enjoy your creamy vegan pesto pasta with broccoli!
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 18.4 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 574 mg | 44% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
