Vegan Broccoli Pesto Pasta Food

VEGAN BROCCOLI PESTO PASTA

Vegan Broccoli Pesto Pasta image

This vegan broccoli pesto pasta is flavorful, comforting, and healthy! Enjoy the light and fresh flavors of basil, garlic, and lemon tossed with gluten-free pasta. Serve with broccoli and vegan parmesan.

Provided by Kaylie Grace

Categories Dinner

Time 45m

Number Of Ingredients 13

Ingredients

8oz pasta (rotini, penne, or shells)
3 heaping cups broccoli florets (~1 large head)
1.5 cups basil, tightly packed
1/3 cup nutritional yeast
1/4 cup pine nuts, toasted*
4 cloves garlic
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp salt (or to taste)
1/2 cup water
Broccoli (prepare extra if planning to serve)
Vegan parmesan or nutritional yeast
Pine nuts

Steps:

Warm a frying pan on medium-low heat. Add broccoli florets along with a dash of oil or plain water. Cook for 5 minutes, stirring occasionally, or until bright green and slightly tender. Transfer broccoli to a plate and place in the refrigerator to cool down.
Toast the pine nuts: Warm the frying pan on low heat. Add pine nuts and cook for 2-3 minutes, stirring constantly, or until light golden brown. Be careful to not burn them. Remove pine nuts from the frying pan immediately and set aside to cool.
Add broccoli, basil, nutritional yeast, pine nuts, garlic, olive oil, lemon juice, salt, and water to a food processor. Process ingredients until a thick paste if formed. You can make the pesto as chunky or as smooth as you'd like. Add additional water to thin the consistency, if desired.
Cook pasta according to package instructions. I recommend salting the pasta water with 1-2 tsp salt, and cooking the pasta al dente. After, drain water and rinse pasta.
Transfer pasta back to the pot and add pesto. Mix together to evenly coat the pasta. Serve with (optional) more broccoli, vegan parmesan, nutritional yeast, and/or pine nuts.

Nutrition Facts : ServingSize 1/4 recipe, Calories 383 calories, Sugar 7g, Fat 16g, SaturatedFat 1g, Carbohydrate 43g, Fiber 12g, Protein 21g

CREAMY VEGAN PESTO PASTA WITH BROCCOLI

Creamy Vegan Pesto Pasta With Broccoli image

This is something I just put together today. I was craving something creamy, but wanted to keep it vegan and this is what I came up with. I got some of the ideas for the sauce from other recipes in the Micheff Sister's Cookbook. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top.

Provided by Enjolinfam

Categories Penne

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

7 ounces firm tofu
1 cup raw cashews
1 (10 ounce) package frozen chopped spinach, thawed (or fresh spinach tastes really nice and keeps more nutrients!)
2 garlic cloves
2 tablespoons olive oil
1 1/2 teaspoons salt
1 medium onion, chopped
1 (500 g) package egg-free pasta (I usually use bow tie, but it would be great with penne also)
1/2 cup water
3/4 cup water
1/3 cup water
2 teaspoons vegetarian poultry seasoning (I use McKays Vegan Chicken Seasoning)
1 1/2 tablespoons nutritional yeast
3 tablespoons pesto sauce, liquid (can add more to taste)
1 medium head of broccoli, cooked

Steps:

In a blender or food processor, blend cashews and 1/2 cup water until smooth. Then add the tofu, 1 tablespoons olive oil (reserve 1 Tbsp), 3/4 cup water, vegetarian chicken seasoning, 1 1/2 Tbsp nutritional yeast, and salt, and blend until smooth and creamy. You may want to add a tad more water if it's too thick. Set aside.
Boil pasta noodles and drain.
In a large saucepan, saute the onion and garlic in the remaining 1 tablespoons olive oil until onions are clear. Add 1/3 cup water and the vegan chicken seasoning. If you are using fresh spinach, cook it with the onion, if using frozen spinach add it to the saucepan after the onion is clear.
Once the onion, garlic, and spinach is cooked and the water has been evaporated, add the blended mixture (cashews, tofu, etc), cooked broccoli, and pesto sauce to the sauce pan. Cook together on low for 5 minutes.
Serve mixed sauce on top of cooked pasta and enjoy!

Nutrition Facts : Calories 260.8, Fat 17.4, SaturatedFat 3.1, Sodium 661.9, Carbohydrate 20, Fiber 6.1, Sugar 4.2, Protein 12.3

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