Go Green with this Vibrant Vegan Broccoli Pesto Pasta!
Hey there, fellow food enthusiasts! 👋 Are you ready to inject a burst of green goodness into your meal routine? I'm thrilled to share a super simple yet incredibly satisfying vegan recipe that will have you craving your veggies like never before: Broccoli Pesto Pasta!
Now, I know what some of you might be thinking: "Broccoli? In pesto?" Trust me on this one! This recipe is a total game-changer. It’s packed with nutrients, bursting with flavour, and so quick to whip up – perfect for those busy weeknights or lazy weekends when you want something delicious without spending hours in the kitchen.
Why you'll love this Broccoli Pesto Pasta:
- Sneaky Veggie Power: It's an awesome way to get a healthy dose of cruciferous vegetables (aka, broccoli) into your diet, even if you're not the biggest broccoli fan. 😉
- Ready in a Flash: From prep to plate, this dish comes together in under 20 minutes. It’s faster than ordering takeout and way more nutritious!
- Totally Customizable: You can easily adapt this recipe to your liking. Use your favorite pasta, swap out the pine nuts for almonds, and add any extra veggies you love.
- Vegan and Proud: It's entirely plant-based, so everyone can enjoy this deliciousness.
The Secret to the Best Broccoli Pesto
The key to this incredible pesto is lightly steaming the broccoli. This ensures it’s tender, and it also keeps its beautiful green hue. Toss the steamed broccoli into a food processor with toasted pine nuts, fresh basil, zesty lemon, nutritional yeast (for that cheesy flavor!), salt, pepper, and a touch of olive oil (or a bit more pasta water for an oil-free option). Whizz it all together until smooth and creamy. It smells absolutely amazing!
And the best bit? You can thin the sauce with the reserved pasta water, helping the pesto cling lovingly to every single strand of pasta. If you're feeling adventurous, stir in some finely chopped capers for a pop of salty flavour and a sprinkle of crispy fried breadcrumbs for a textural treat. YUM!
Let's Get Cooking!
Here's what you'll need:
Ingredients
For the Broccoli Pesto:
- 35g (about 1/4 cup) pine nuts, plus extra for serving
- 350g (12.3 oz) broccoli (1 medium head), cut into florets
- 30g (1 oz) fresh basil leaves
- 1 garlic clove, minced
- 30ml (2 tbsp) lemon juice, plus the zest of 1/2-1 lemon
- 4 tbsp nutritional yeast (optional, but highly recommended)
- Salt and black pepper, to taste
- 60ml (1/4 cup) extra virgin olive oil (or reserved pasta water for oil-free)
Other Ingredients:
- 300g (10.5 oz) orecchiette or your favorite pasta
- 2 tbsp capers, finely chopped
- Fried breadcrumbs, optional
Method
- Toast the pine nuts in a dry pan until golden and fragrant. Keep an eye on them to prevent burning.
- Steam the broccoli florets for about 4 minutes, until tender but not mushy.
- Cook your pasta according to package instructions. Before draining, reserve approximately 1/2 cup of pasta water.
- In a food processor, combine the steamed broccoli, toasted pine nuts, basil, garlic, lemon juice and zest, nutritional yeast, salt, and pepper. Pulse until finely chopped.
- Add the olive oil (or pasta water) and process until smooth and creamy.
- Stir the pesto through the drained pasta, adding a bit of the reserved pasta water to help coat it. Mix in the chopped capers.
- Serve immediately, topped with extra pine nuts, fried breadcrumbs (if using), and a sprinkle of fresh basil.
Tips & Variations
- Nut-Free: Swap the pine nuts for toasted pumpkin seeds or sunflower seeds.
- Oil-Free: Use avocado instead of olive oil or add more pasta cooking water.
- Extra Flavour: A spoonful of white miso or a few sun-dried tomatoes can add a fantastic depth of flavour.
- Make Ahead: The pesto can be made ahead of time or even frozen in ice cube trays for easy use later.
Ready to Get Cooking?
This Broccoli Pesto Pasta is a total winner, whether you're a long-time vegan or just looking to eat more greens. Give it a try, and let me know what you think! Don’t forget to tag me in your creations on Instagram – I love seeing your takes on my recipes!
Happy cooking! 💚