Vegan pesto pasta with broccoli is that one dish I’m always in the mood for. This easy-peasy vegan delight is my ultimate go-to pasta dish for when I don’t feel like putting super much effort into cooking, but don’t want to compromise on deliciousness. A comfort meal that’s easy, healthy and won’t break the bank – does it really get any better than that?
Funnily enough, this is a recipe I partly stole from a friend and partly reworked (read: veganized). I first made it roughly 5 years ago whilst living my best student life in Brno, Czech Republic. Over 5 years and countless of new vegan recipes later, it still remains my favourite EVER pasta dish.
Vegan Pesto Pasta with Broccoli – 5 REASONS WHY
SUPER EASY TO MAKE
PERFECT FOR MEAL PREPPING
EVERY BITE PACKED WITH FLAVOUR
CHEESY, NUTTY AND FRESH
NUTRIENT- AND ANTIOXIDANT-RICH
Last but not least, this dish is a wonderful way to impress your dinner party guest! My girlfriend and I often have friends and family from Europe come over to stay with us in the UK and this is the one dish I always love to serve our guests. The vibrant green tones of broccoli and basil paired with golden shades of roasted nuts make this an Instagram-worthy meal that everyone will be raving about. P.S. – If you’re throwing a dinner party don’t forget to check out my vegan desserts.
Broccoli and Pesto is the new Mac & Cheese
If you’ve never tried broccoli and pesto working to compliment each other in 1 dish, you have to promise me to give it a try.
Feel free to make this vegan pesto pasta with broccoli in larger batches. Later on, you can eat the leftovers as a delicious pasta salad at work/school or a dreamy late-night comfort meal.
Store-bought green pesto is perfectly fine, but if you’re feeling particularly inspired, I would suggest making this, appropriately titled ‘best vegan pesto‘ by following Happy Kitchen Rocks’ 5-minute recipe.
If you’ve used my recipe, don’t forget to tag #myveganminimalist ♡
Vegan Broccoli Pesto Pasa
- 1 broccoli
- 250 g wholewheat pasta
- ½ cup pine nuts
- 2 tbsp sesame seeds
- 5 tbsp green pesto vegan
- Herbs and spices: black pepper, salt, garlic powder, cayenne pepper, turmeric
- Toppings: Vegan cheese, fresh basil leaves, chives
Boil your favourite pasta and broccoli (separately- make sure not too overcook your broccoli – it’s better to drain it while it’s still a little bit hard than to overcook it)
Roast pine nuts and sesame seeds (use no oil) in a non-stick pan. Be careful not too burn them as that tends to happen very quickly!
When your pasta is cooked, remove water and add broccoli, then stir through a couple of spoons of green pesto, seasoning and nuts.
Add the vegan cheese of your choice and keep in mind that parmesan-like cheeses will work best! Sprinkle some chives and basil leaves on top.
Stir through once again and it’s all done! Voila! HAPPY AND MINDFUL MUNCHING!