Vegan Broccoli Pesto Pasta
A vibrant and fresh plant-based pasta dish swirled with homemade broccoli basil pesto, packed with nutrients and flavor for a healthy meal.
Ingredients
Pasta
- 12 oz pasta (rotini, penne, shells, gluten-free if desired) Choose your favorite shape.
Broccoli Pesto Ingredients
- 2 cups broccoli florets Fresh and vibrant.
- 1 cup basil Fresh basil adds aromatic flavor.
- 1/4 cup nutritional yeast Provides a cheesy flavor.
- 1/4 cup pine nuts Toasted for added flavor.
- 2 cloves garlic For aromatic depth.
- 1/4 cup olive oil Adds richness.
- 2 tbsp lemon juice Balances the flavors.
- to taste none salt Enhances the flavors.
- 1/4 cup water Used for pesto consistency.
Instructions
Preparation
- Warm a frying pan on medium-low heat. Add broccoli florets with a dash of oil or plain water. Cook for about 5 minutes until bright green and slightly tender. Transfer to a plate and cool in the refrigerator.
- Warm the frying pan on low heat. Add pine nuts and toast for 2-3 minutes, stirring until light golden brown. Immediately remove from heat and let cool.
Making the Pesto
- In a food processor, combine broccoli, basil, nutritional yeast, pine nuts, garlic, olive oil, lemon juice, salt, and water. Process until a thick paste forms. Adjust texture with more water if needed.
Cooking the Pasta
- Cook pasta according to package instructions, salting the water. Cook until al dente, drain, and rinse.
Combining
- Transfer pasta back to the pot and add pesto. Mix to coat the pasta evenly. Serve with additional toppings as desired.
Notes
For best results, salt the pasta water, keep broccoli bright green, and toast pine nuts carefully. Serve immediately or store pesto separately to maintain freshness.