Broccoli pesto pasta is fresh, creamy, and quietly satisfying. The broccoli blends into a smooth, vibrant pesto that coats every bite of pasta without heaviness. It’s a smart, everyday dish simple ingredients, big comfort, and plenty of green.
This is Let’s Veg cooking that feels both nourishing and familiar.
Broccoli Pesto Pasta
Broccoli pesto pasta made creamy and vibrant with simple ingredients. A comforting Let’s Veg recipe perfect for quick, plant-forward meals.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions.
- During the last 3 minutes, add broccoli florets to the same pot.
- Reserve ¼ cup pasta water, then drain pasta and broccoli together.
- Transfer broccoli to a blender or food processor.
- Add olive oil, Parmesan (or nutritional yeast), garlic, nuts or seeds, lemon juice, salt, and pepper.
- Blend until smooth, adding reserved pasta water as needed for a creamy consistency.
- Toss pasta with broccoli pesto until well coated.
- Taste and adjust seasoning. Serve warm.
Nutrition
Notes
Use roasted broccoli for deeper flavor
Make vegan with nutritional yeast
Add chili flakes for gentle heat