Vegan Broccoli Pesto Pasta
This vegan Broccoli Pesto pasta is ready in just 5 minutes and is one of my favorite ways to add extra veggies to a meal. I blend fresh broccoli, spinach, and basil into a creamy, flavorful sauce that pairs perfectly with any pasta. It’s easy, healthy, and family-approved.
Servings: 8
Calories: 120kcal
Equipment
Ingredients
- 1 cup raw broccoli
- 2 cups baby spinach
- ½ cup fresh basil
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic
- 1 cup walnuts
- 1/2 cup veggie broth , you can also use water but broth gives more flavor
- 1-2 tablespoons olive oil , optional
To serve:
- 16 ounces your favorite pasta , gluten-free if needed
Instructions
- Place all ingredients in a food processor and blend until well mixed, adding water or veggie broth to bring the pesto to desired consistency.
- Taste and adjust to desired taste.
- Serve with your favorite pasta!
Notes
- My #1 Secret Tip for making this vegan broccoli pesto pasta, I always add the veggie broth slowly while I blend. If I pour it in too quickly, the pesto can turn out too thin and watery, which has definitely happened to me before. Now I just add a little at a time, blend, and check the texture until it’s smooth and spreadable but still thick enough to coat the pasta nicely.
- Use fresh ingredients: Fresh broccoli, spinach, and basil make a huge difference in both flavor and color.
- Don’t over-blend: I stop blending once the pesto is creamy but still has a bit of texture.
- Taste as you go: I always taste before serving and adjust the salt, garlic, or lemon if needed.
- Use it right away or chill it: It’s best fresh, but letting it sit in the fridge for a bit helps the flavors come together even more.
Nutrition
Calories: 120kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 214mg | Potassium: 152mg | Fiber: 1g | Vitamin A: 855IU | Vitamin C: 13.2mg | Calcium: 32mg | Iron: 0.8mg