Vegan Broccoli Pesto Pasta: A Delicious and Healthy Recipe for Plant-Based Lovers

Vegan Broccoli Pesto Pasta is a delightful dish that not only tantalizes your taste buds but also nourishes your body. As someone who has always been passionate about plant-based cooking, I can confidently say that this recipe is a game-changer. The vibrant green color of the pesto, made from fresh broccoli, basil, and nuts, is not just visually appealing but also packed with nutrients. This dish has roots in traditional Italian cuisine, where pesto is a beloved staple, but we’ve given it a vegan twist that makes it accessible to everyone.

People adore Vegan Broccoli Pesto Pasta for its rich, creamy texture and the burst of flavors that come from the fresh ingredients. It’s incredibly convenient to prepare, making it a perfect weeknight meal that can be whipped up in under 30 minutes. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this pasta dish is sure to become a favorite in your household. Join me as we dive into this delicious recipe that celebrates the goodness of broccoli in a whole new way!

Ingredients:

• 8 oz (225g) whole grain pasta (spaghetti or penne works well)
• 2 cups fresh broccoli florets
• 1 cup fresh basil leaves
• 1/4 cup nutritional yeast
• 1/4 cup raw walnuts (or pine nuts)
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: red pepper flakes for a kick

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. The salt helps to flavor the pasta as it cooks.
2. Once the water is boiling, add the whole grain pasta. Stir it occasionally to prevent sticking.
3. Cook the pasta according to the package instructions until al dente, usually around 8-10 minutes. I like to taste it a minute or two before the time is up to ensure it’s just right.
4. While the pasta is cooking, prepare the broccoli. You can add the broccoli florets to the pot during the last 2-3 minutes of the pasta cooking time. This way, they’ll be perfectly tender and vibrant green.
5. Once the pasta and broccoli are cooked, reserve about 1/2 cup of the pasta water, then drain the rest in a colander. Rinse briefly under cold water to stop the cooking process and set aside.

Making the Broccoli Pesto

1. In a food processor, combine the cooked broccoli, fresh basil leaves, nutritional yeast, walnuts, and minced garlic. This combination is going to create a deliciously creamy and flavorful pesto.
2. Pulse the mixture a few times until everything is roughly chopped. You want to break it down but not turn it into a paste just yet.
3. With the food processor running, slowly drizzle in the extra virgin olive oil. This will help emulsify the pesto and give it a smooth texture. If you prefer a chunkier pesto, you can add the oil more slowly or stop blending sooner.
4. Next, add the lemon juice, salt, and pepper to taste. I usually start with about 1/2 teaspoon of salt and a few cracks of black pepper, then adjust as needed. Blend again until everything is well combined and creamy.
5. If the pesto is too thick, you can add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. I love a pesto that’s spreadable but still has some body to it.

Combining Pasta and Pesto

1. In a large mixing bowl, combine the drained pasta and broccoli with the broccoli pesto. Use a spatula or tongs to gently toss everything together, ensuring that the pasta is well coated with the pesto.
2. If you find that the pasta is a bit dry, add more of the reserved pasta water, a tablespoon at a time, until it’s just right. The warmth of the pasta will help the pesto cling beautifully.
3. At this point, taste the pasta and adjust the seasoning if necessary. Sometimes a little extra salt or a squeeze of lemon can elevate the flavors even more.

Serving Suggestions

1. Transfer the pasta to serving plates or a large serving bowl. I love to garnish it with a sprinkle of extra nutritional yeast for a cheesy flavor and some chopped walnuts for added crunch.
2. If you enjoy a bit of heat, sprinkle some red pepper flakes on top. It adds a nice kick that complements the creamy pesto.
3. For an extra touch, you can drizzle a little more olive oil over the top before serving. It not only looks beautiful but also enhances the flavor.
4. Serve immediately while it’s warm, or you can let it cool and enjoy it as a cold pasta salad later. It’s versatile and delicious either way!

Storage Tips

1. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the

Conclusion:

In summary, this Vegan Broccoli Pesto Pasta is a must-try for anyone looking to elevate their weeknight dinners with a dish that is not only delicious but also packed with nutrients. The vibrant green pesto, made from fresh broccoli, garlic, and nuts, brings a unique twist to traditional pasta dishes, making it a delightful option for both vegans and non-vegans alike. For serving suggestions, consider pairing this pasta with a side of roasted cherry tomatoes or a crisp green salad to add a refreshing contrast. You can also experiment with different types of pasta, such as whole wheat or gluten-free options, to suit your dietary preferences. If you’re feeling adventurous, try adding in some sautéed mushrooms or sun-dried tomatoes for an extra layer of flavor. I encourage you to give this Vegan Broccoli Pesto Pasta a try and share your experience with friends and family. Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress. Don’t forget to snap a photo and tag your culinary creations on social media; I’d love to see how your version turns out! Enjoy the process, and happy cooking!

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