Name: Vegan Broccoli Pesto Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 350g g Broccoli florets; 350g g Short pasta (I use paccheri); handful Fresh basil leaves; 60g g Toasted pine nuts; 1 Garlic clove (grated); 1 Zest of 1 lemon; 1 teaspoon Fresh lemon juice; 60ml ml Extra-virgin olive oil; Sea salt (to taste); Freshly cracked black pepper (to taste)

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There’s something truly special about the Vegan Broccoli Pesto Pasta that brings me back to simpler times. Picture this: it’s a sunny afternoon, and the scent of fresh basil fills the kitchen as I whip up this vibrant dish. I love how this recipe combines the earthy flavor of broccoli with the nutty richness of pine nuts, creating a delicious fusion that’s both comforting and refreshing. This pasta dish isn’t just easy to prepare; it also fills your home with delightful aromas that make you feel instantly cozy and happy. Whether you’re cooking for yourself or hosting friends, this Vegan Broccoli Pesto Pasta is the perfect way to impress everyone with a special meal that’s good for the soul.

Recipe Snapshot

Total Time:
15 mins

Prep Time:
5 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
10 g

Diet:
Paleo, Whole30, Vegan

Fat:
15 g

Tools Used:
Large Pot, Food Processor, Grater, Wooden Spoon, Mixing Bowl

Why We Love This Vegan Broccoli Pesto Pasta

It’s Packed With Nutrients

The beauty of the Vegan Broccoli Pesto Pasta lies in its wholesome ingredients. The star, broccoli, is full of vitamins and minerals, making this dish not only delicious but also nourishing. Packed with vitamin C and fiber, it supports your immune system and digestion.

Super Easy to Make

This recipe is incredibly simple. With just a few steps, you can create a meal that tastes like it came from a fine dining restaurant. You don’t need to be a master chef to impress your guests; the fresh flavors of the ingredients do all the talking.

Perfect for Any Occasion

This Vegan Broccoli Pesto Pasta is versatile enough for any setting. Whether it’s a casual lunch or a festive dinner party, this dish shines. You can enjoy it warm or cold, making it a suitable option for meal prep or picnics.

Great for Vegan and Non-Vegan Friends

Even if you have non-vegan friends, they’ll love this dish. The creamy texture of the pesto, made from broccoli and pine nuts, is incredibly satisfying. You won’t miss any cheese here!

Delicious Leftovers

One of the best things about the Vegan Broccoli Pesto Pasta is that it tastes even better the next day. As the flavors meld together, you’ll find it’s a delightful option for lunch the following day.

Freezer Friendly

If you want to make it ahead of time, you can easily freeze the pesto. This convenience allows you to enjoy this delicious meal anytime without the hassle of starting from scratch.

Ingredients You’ll Need for Vegan Broccoli Pesto Pasta

When creating this delightful Vegan Broccoli Pesto Pasta, we focus on fresh, vibrant ingredients that work in harmony. The main players are broccoli and basil, which together create a refreshing pesto that you’ll crave. Pine nuts add a creamy texture and nutty depth, while garlic and lemon brighten the dish. Each ingredient plays a crucial role in crafting a meal that’s as nutritious as it is delicious.

Broccoli florets: 350g (about 1 head) – Green and vibrant, broccoli serves as the base of this dish, packed with nutrients and vitamins.
Short pasta: 350g (I use paccheri) – The choice of pasta adds heartiness to the meal, complementing the pesto perfectly.
Fresh basil leaves: A handful – This aromatic herb brings freshness and depth, essential for a classic pesto flavor.
Toasted pine nuts: 60g – Adding a creamy texture and rich flavor, pine nuts are a staple in pesto.
Garlic clove: 1, grated – Provides a subtle kick that enhances the overall flavor profile.
Zest of 1 lemon: Brightens the dish with its citrusy notes, balancing the richness of the pesto.
Fresh lemon juice: 1 teaspoon – Adds acidity and freshness to the pesto.
Extra-virgin olive oil: 60ml – Essential for achieving that creamy consistency in the pesto.
Sea salt & freshly cracked black pepper: To taste – Enhances all flavors, making the dish pop.

Instructions for Vegan Broccoli Pesto Pasta

Making Vegan Broccoli Pesto Pasta is a rewarding experience that brings together simple ingredients in a harmonious way. Follow these steps to create a dish that’s both satisfying and delicious.

Start by cooking the broccoli florets in a large pot of lightly salted boiling water for about 5 minutes, just until tender. You want them vibrant green and slightly soft but not mushy.
Using a slotted spoon, carefully transfer the broccoli from the boiling water into a bowl filled with cold water and ice. This method helps retain their brilliant color and stops the cooking process. Let them sit for a minute before draining.
Next, add your short pasta to the same pot of boiling water and cook until al dente, which should take about 10 minutes for paccheri. Stir occasionally to keep it from sticking.
While the pasta is cooking, prepare your pesto. In a food processor, combine the drained broccoli florets, a handful of basil leaves, toasted pine nuts, garlic, lemon juice, and lemon zest. Pulse until you achieve a crumbly consistency.
Then, with the food processor running on low speed, slowly pour in the extra-virgin olive oil. Continue mixing until your pesto reaches a creamy texture, scraping down the sides as needed.
To adjust the consistency, add about 60ml of the pasta cooking water to the pesto and blend again. This step ensures your pesto is smooth and easy to mix with the pasta.
Once the pasta is al dente, drain it and return it to the pot. Stir in the freshly made broccoli pesto, ensuring every piece of pasta is coated in that delicious mixture.
To serve, divide the Vegan Broccoli Pesto Pasta among 4 plates. Top each serving with extra pine nuts, a sprinkle of lemon zest, a few basil leaves, and a generous dash of freshly cracked black pepper.
Enjoy this fresh and vibrant dish immediately while it’s warm!

Things Worth Knowing

Cook the pasta al dente: Ensure your pasta is firm to the bite. Overcooking will lead to a mushy texture that can affect the overall dish.
Chill the broccoli: The ice bath not only preserves the color of the broccoli but also keeps it crisp and fresh in the dish.
Pulse, don’t puree: When making your pesto, aim for a chunky texture. This allows the individual flavors to shine through instead of becoming a smooth paste.
Vary your nuts: While pine nuts are traditional, feel free to experiment with other nuts like walnuts or almonds for a different flavor profile.

Change It Up

If you’re feeling adventurous, consider these tips to enhance or modify your Vegan Broccoli Pesto Pasta experience:

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture.
Freezing: Yes, you can freeze the broccoli pesto. Portion it into freeze-safe containers and store for up to 1 month.
Pairing: This pasta pairs wonderfully with a fresh salad or grilled vegetables for a complete meal.
Spice it up: Add a pinch of red pepper flakes to the pesto for a kick of heat.
Veggie boost: Feel free to add in other vegetables like spinach or kale to boost the nutritional value.

What Complements This Vegan Broccoli Pesto Pasta

Pairing the Vegan Broccoli Pesto Pasta with the right sides can elevate your meal experience. Here are some suggestions:

Garlic Bread: Serve with warm, crispy garlic bread to soak up the extra pesto.
Roasted Vegetables: A medley of roasted seasonal vegetables adds texture and flavor.
Salads: A simple green salad with a light vinaigrette balances the richness of the pasta.
Wine Pairing: For a touch of elegance, offer a light, non-alcoholic sparkling drink or a fruity iced tea.
Occasions: Perfect for a casual lunch, dinner gatherings, or even meal prep for busy weekdays.

FAQ

Yes, frozen broccoli can be used in this recipe! Just make sure to thaw it and drain any excess water before adding it to the pesto. Fresh broccoli is preferred for texture, but frozen can work in a pinch.

The pesto can be stored in the refrigerator for up to three days in an airtight container. If you want to keep it longer, consider freezing it in portions for up to one month for a quick meal option later!

To make the Vegan Broccoli Pesto Pasta gluten-free, simply substitute the short pasta with a gluten-free variety. There are many excellent gluten-free pasta options available that will work beautifully with the pesto!

Absolutely! You can add any number of vegetables to this Vegan Broccoli Pesto Pasta. Consider adding spinach, zucchini, or even peas for an extra nutritional boost and flavor. It’s a great way to use up leftover veggies!

Conclusion

The Vegan Broccoli Pesto Pasta is not just a meal; it’s a burst of fresh flavor that celebrates wholesome ingredients. It’s an easy and satisfying dish that caters to both vegans and non-vegans alike. I encourage you to give it a try; you won’t be disappointed. Enjoy the deliciousness and the joy of cooking something truly special!