Broccoli Pesto Pasta
Here is my vibrant broccoli pesto pasta recipe that will make anyone green with envy!
Who said greens had to be a chore to eat anyway? With this vegan pesto recipe, you can enjoy pasta for a warm, comforting mid-week dinner, as a chilled lunch to keep you full all afternoon, or even as a tasty side dish for a bring and share!
Main Broccoli Pesto Pasta Ingredients (+ Substitutions)
- Pasta: Use any pasta that takes your fancy! Or swap it out for gluten-free pasta. I prefer twirly shapes with a few twists in them as this tends to hold the sauce well, but any shape works.
- Broccoli florets: Not only does the broccoli add nutritional benefits and an extra pump of green to this recipe, but when it’s roasted, it adds a lovely subtle crunch to contrast to the softer pasta.
- Olive oil: You’ll need olive oil for baking the broccoli and in the pesto. These healthy fats help with the flavor and keep you feeling satiated after a meal.
- Fresh basil: Basil is the main ingredient in green pesto. Don’t be tempted to use dried herbs as they won’t have the desired effect.
- Hemp seeds and nutritional yeast: This recipe uses hemp and nutritional yeast instead of Parmesan cheese. The hemp seeds add in some healthy fats, and together these ingredients produce a nutty, cheesy layer to the vegan pesto.
- Seasoning: Don’t forget to season your broccoli and add chili flakes to the pesto for a kick.
How To Make Broccoli Pesto Pasta
It may be tempting to grab pesto from a jar, but this fresh pesto can be ready in one quick whizz of the blender!
Here is how to make this creamy broccoli pesto pasta in just 20 minutes:
- Cook your pasta as per the instructions.
- Toss the broccoli florets with the oil, garlic powder, onion powder, paprika, and salt. Bake the broccoli in an air fryer or an oven until roasted.
- Meanwhile, make your homemade basil pesto by adding all pesto ingredients to a blender and whizz until smooth.
- Mix well, serve and tuck in!
What Goes Well With Pesto Pasta?
This pesto pasta recipe is delicious simply as it comes! I especially love it for a straightforward lunch, but you could also enjoy it as a side dish alongside a salad, veggie sticks, and hummus, or a side of fried tofu.
Pesto Pasta Topping Ideas:
- Cherry tomatoes
- Nuts and seeds (my favs are almonds, walnuts, pine nuts, or pumpkin seeds)
- Vegan parmesan cheese
- Chili flakes
- Nutritional yeast
- Fresh herbs (roughly chopped basil and parsley are great!)
- Green olives
How To Store Leftover Vegan Pesto Pasta
Keep your leftovers in an air-tight container in the fridge for about 5-7 days. Then, eat cold or reheat for an easy grab-and-go meal that is nutritious and filling.
Alternatively, you can also store your vegan pesto pasta sauce in a jar on its own if you wish to use it on different recipes, such as my roasted potatoes and pesto, or as an alternative base to marinara sauce on pizza.
How To Reheat Leftover Pesto Pasta
Generally, you shouldn’t heat pesto as the fresh basil will wilt and lose flavor. However, if you prefer a hot meal, you can reheat your pasta gently in the oven.
Add your pasta to an oven-safe pan, cover with foil and bake on low-medium heat (approx. 350°F or 175°C) for 15 minutes. You may need to check the pasta after 10 minutes to ensure it isn’t drying out. If this happens, simply add 1-2 teaspoons olive oil, mix, and continue baking until the dish is hot. Easy!
Broccoli Pesto Pasta Recipe FAQs
Is Pesto Suitable For Vegans?
Traditional Italian pesto contains Parmesan cheese – which is clearly NOT vegan. However, as my recipe for pesto pasta with broccoli and tomatoes uses hemp seeds and nutritional yeast as a plant-based alternative to the Parmesan taste and texture, this recipe is 100% vegan!
Which Is Better, Red Or Green Pesto?
This is a debate I’m not sure I want to enter into, haha. Traditionally pesto uses fresh basil and is a green sauce. Red pesto is made with similar ingredients, with the addition of either sun-dried tomatoes or grilled red peppers.
I love the authentic green pesto in this recipe, and it works well with the green in the broccoli.
Is Pesto Pasta Served Hot Or Cold?
Either! This vegan basil pesto pasta is delicious at whatever temperature you serve it. Stir your pesto into freshly cooked warm pasta and eat immediately or prepare a batch to store in the fridge for another day. Pesto pasta makes a great packed lunch option as you can enjoy it even if you don’t have access to a microwave or stove at work!
What Is Nutritional Yeast?
Nutritional yeast, or ‘nooch’ among friends, is a food that is often used to replace the cheesy, nutty taste in vegan recipes that don’t use dairy cheese. As the name suggests, it is a type of yeast that (dare I say it) looks a little like fish food. Fortunately, unlike its appearance, the taste is excellent, and it comes with a range of health benefits. So, if you haven’t tried nooch before, give it a try and let me know what you think!
INGREDIENTS
- 1 pound pasta
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
Pesto
- 2 cups fresh basil
- 1/2 cup hemp seeds
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 1 lemon, juiced
- Salt & pepper to taste
- Red pepper chili flakes, optional
METHOD
- Prepare the pasta according to the directions on the package
- Tossing the broccoli florets in a large mixing bowl with olive oil, garlic powder, onion powder, paprika, and salt.
- If using an air fryer, add the broccoli florets to the fryer basket and roast at 400F for 10-12 mins tossing in between. If using an oven, add the broccoli florets to a lined baking sheet and bake at 450F for 15-20 mins or until the broccoli is nicely roasted, stirring once halfway through.
- Next, prepare the pesto by adding the fresh basil, hemp seeds, olive oil, nutritional yeast, lemon juice, salt and pepper, and red pepper flakes to a high-powered blender and blending until smooth.
- Toss the prepared pasta with the pesto and roasted broccoli. Top with vegan parmesan, sliced almonds or walnuts, optional
Broccoli Pesto Pasta
Ingredients
- 1 lb Pasta
- 3 cups Broccoli florets
- 3 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tsp Salt
Pesto
- 2 cups fresh basil
- 1/2 cup hemp seeds
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 1 Lemon juiced
- Salt and pepper to taste
- Red pepper chili flakes optional
Instructions
- Prepare the pasta according to directions on the package
- In a large mixing bowl toss the broccoli florets with olive oil, garlic powder, onion powder, paprika, and salt.
- If using an air fryer, add the broccoli florets to the fryer basket and roast at 400F for 10-12 mins tossing in between. If using an oven, add the broccoli florets to a lined baking sheet and bake at 450F for 15-20 mins or until the broccoli is nicely roasted, stirring once halfway through.
- Next, prepare the pesto by adding the fresh basil, hemp seeds, olive oil, nutrtional yeast, lemon juice, salt and pepper, and red pepper flakes to a high-powered blender and blending until smooth.
- Toss the prepared pasta with the pesto and roasted broccoli. Top with vegan parmesan, sliced almonds or walnuts, optional
