Vegan Pesto Pasta with Broccoli: taste amazing

let’s talk about something straight-up delicious—vegan pesto pasta that’s creamy, rich, and packed with flavor. If you’ve been craving a pasta dish that hits different but still keeps it 100% plant-based, you’re in for a treat. And if you think pesto can’t be creamy without cheese? Say less! We’re about to flip that idea on its head.

Why You’ll Love This Pesto Pasta with Veggies

pasta is a comfort food legend. And when you throw in a bomb pesto sauce that’s loaded with greens, nuts, and garlic? That’s a vibe. Here’s what makes this dish a must-try:

• Ultra-creamy texture – No dairy, just straight-up smoothness.
• Loaded with veggies – We’re bringing in fresh broccoli, but feel free to add your faves.
• Nutritious & filling – Healthy fats, fiber, and plant-based goodness.
• Quick & easy – You’ll have this on the table in 20 minutes.

So, whether you’re trying to impress someone or just need a go-to weeknight meal, this one’s got you covered.

Ingredients for the Best Vegan Pesto Pasta

This ain’t your basic store-bought pesto. We’re making it from scratch with simple, wholesome ingredients.

For the pesto:

• 2 cups fresh basil
• 1/3 cup cashews (soaked for creaminess)
• 2 tablespoons nutritional yeast (for that cheesy flavor)
• 2 cloves garlic
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt & pepper to taste
• 1/4 cup water (adjust for consistency)

For the pasta:

• 12 oz pasta (penne, fusilli, or spaghetti)
• 2 cups broccoli florets
• 1/2 cup cherry tomatoes (optional, for extra flavor)
• 1 tbsp olive oil
• Flakes of red pepper (if you want a little heat)

How to Make Pesto Pasta Veg in 20 Minutes

Look, no one wants to spend hours in the kitchen, so we’re keeping it simple. Let’s get into it:

1. Cook the Pasta & Veggies

• take a large pot of salted water to a vigorous boil.
• Toss in the pasta and cook according to package instructions.
• In the last 3 minutes, add broccoli florets to the boiling water.
• Drain everything and set aside.

2. Blend Up the Creamy Pesto

• While the pasta cooks, grab a blender.
• Toss in basil, cashews, garlic, lemon juice, nutritional yeast, olive oil, and water.
• Blend until smooth. Add more water if needed.
• Taste and adjust salt & pepper.

3. Toss It All Together

• Heat 1 tablespoon of olive oil in a pan set it on medium heat.
• Add the drained pasta & broccoli, and toss with the pesto.
• If using cherry tomatoes, throw them in now.
• Stir until everything is evenly covered and cooked thoroughly.

Pro Tips to Elevate Your Pesto Pasta with Veggies

Wanna take your pasta game to the next level? Try these:

• Use roasted nuts – Lightly toasting the cashews gives a richer, deeper flavor.
• Swap the greens – Out of basil? Mix in spinach, arugula, or even kale.
• Make it high-protein – Add chickpeas or tofu for an extra protein boost.
• Store leftovers – Keep it in the fridge for up to 3 days (but let’s be real, it won’t last that long).

you may like: Black Beans And Rice Recipe

Health Benefits of This Vegan Pesto Pasta

Not only does this dish taste fire, but it’s also packed with nutrients:

Broccoli – Loaded with fiber, vitamins C & K, and antioxidants. Cashews – Healthy fats and a creamy texture that makes this pesto next-level. Olive oil – Heart-healthy and full of good fats. Nutritional yeast – B12-packed and gives that cheesy vibe.

So, you’re not just eating good—you’re feeling good, too.

Ready to Try It? Let’s Make It Happen!

Alright, now that you know how to whip up this pesto pasta veg, it’s time to hit the kitchen. Grab your ingredients, blend up that creamy pesto, and get ready to dig in. And trust me—once you try this, you won’t miss the dairy one bit.

Oh, and if you’re looking for more plant-based recipes to level up your meals, check these out:

• Plant Based Cookbook – 200 Vegan Recipes
• The Vegan Starter Kit

this pasta is about to be your new obsession. Try it, and let me know how it hits! You feel me?