This quick and easy Broccoli Pesto Pasta recipe makes a great weeknight dinner, or to-go lunch. It’s simple to make, healthy, very customizable, and totally delicious. You can serve it both cold and warm, and also add any extra toppings you like.
This bright green Broccoli Pesto Pasta is a great way to sneak in some veggies to your everyday meals. It’s also one of those recipes that works for different situations. Serve it warm straight from the pot for a comforting dinner, or chill it and pack it for lunch or for a picnic the next day.
This easy-to-make pesto is also a delicious all-rounder, that works well as a dip or bread spread too. So feel free to make a larger portion and store it in the fridge for the whole week.
Broccoli Pesto Pasta is…
- fully plant-based and vegan
- quick and easy
- ready in about 30 minutes
- packed with greens
- creamy without cream
- customizable
- great warm or cold
- meal-prep friendly
- perfect for weeknights
How to make Broccoli Pesto Pasta
Start by cooking your pasta according to package instructions. Before draining, reserve a little of the pasta cooking water. This helps loosen the pesto later and makes it coat the pasta evenly.
Lightly steam the broccoli until just tender, then cool it quickly in ice water to keep its bright green color. Blend most of the broccoli with basil, toasted nuts, vegan parmesan or nutritional yeast, garlic, lemon juice and zest, olive oil, and salt and pepper until smooth and creamy. Add a splash of water if needed to help everything blend.
Toss the pesto with the drained pasta, adding a bit of the reserved cooking water until the sauce coats everything nicely. Stir in the reserved broccoli florets for extra texture, and finish with chili flakes and extra vegan parmesan if you like. Serve immediately or let it cool for a pasta salad-style version. So easy!
Customize it the way you like it!
- You can use fresh or frozen broccoli here. Steam them lightly, or grill or roast the florest for extra flavor
- Use whatever nuts or seeds you like. Pine nuts are especially delicious here, but cashews, almonds, walnuts, hazelnuts or sunflower seeds are good too
- Basil is always a great choice for pesto. Arugula, parsley, garden cress, Thai basil, or a mix of these work well too
- Add extras to your pasta! Cherry tomatoes, sun-dried tomatoes, capers, chickpea, smoked tofu, vegan chicken, vegan feta cheese, or roasted zucchini are all so delicious here
More awesome pasta recipes to try:
- Savoy Cabbage & Fermented Black Bean Pasta
- Vegan Lemon Miso Pasta
- Hungarian Cabbage Noodles
- Sauerkraut Pasta w/ Smoked Tofu
- Hummus Pasta w/ Asparagus
- Vegan Baked Feta Pasta
- Sun-Dried Tomato Pasta w/ Roasted Zucchini
- Hungarian Potato Pasta
- Pasta w/ Kidney Bean Sauce
- Vegan Penne alla Vodka
Broccoli Pesto Pasta
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 12 oz/350 g pasta of your choice, use GF if needed
Broccoli Pesto
- 1 head of broccoli, cut into florets
- 1 cup of fresh basil leaves
- 1/4 cup pine nuts or cashews, toasted
- 1/4 cup grated vegan parmesan or nutritional yeast
- 2–3 cloves of garlic
- 1/2 lemon, juice + zest
- 1/4 cup olive oil
- salt, pepper, chili flakes
Get Recipe Ingredients
Instructions
- Prepare pasta according to package instructions. Drain, reserving some of the cooking water, and set aside.
- Steam broccoli florets for 3-4 minutes, then toss into ice cold water to preserve the bright green color.
- Reserve a couple of florets for serving, then add the rest to a food processor or blender together with fresh basil, toasted pine nuts, vegan parmesan, garlic, lemon juice and zest, olive oil, and a large pinch of salt and pepper.
- Blend pesto until creamy. Add a couple of tablespoons of water, if needed. Taste, and adjust seasoning if needed.
- Add pesto to drained pasta, and mix well. Add a bit of the reserved pasta cooking water to help with the coating. Stir in the reserved broccoli. Serve with chili flakes and extra vegan parmesan (or nutritional yeast) on top. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
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