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Olivia

Broccoli Pesto Pasta

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Broccoli pesto pasta made creamy and vibrant with simple ingredients. A comforting Let’s Veg recipe perfect for quick, plant-forward meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 512
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 12 oz pasta penne, fusilli, or spaghetti
  • 2 cups broccoli florets
  • ¼ cup olive oil
  • ¼ cup grated Parmesan or nutritional yeast
  • 1 clove garlic
  • 2 tbsp nuts or seeds walnuts, almonds, or sunflower seeds
  • 1 tbsp lemon juice
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/02/2026 02:05 pm GMT
small soup pot

Cooking Instructions
 

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions.
  3. During the last 3 minutes, add broccoli florets to the same pot.
  4. Reserve ¼ cup pasta water, then drain pasta and broccoli together.
  5. Transfer broccoli to a blender or food processor.
  6. Add olive oil, Parmesan (or nutritional yeast), garlic, nuts or seeds, lemon juice, salt, and pepper.
  7. Blend until smooth, adding reserved pasta water as needed for a creamy consistency.
  8. Toss pasta with broccoli pesto until well coated.
  9. Taste and adjust seasoning. Serve warm.

Nutrition

Calories: 512kcalCarbohydrates: 68gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 130mgPotassium: 382mgFiber: 4gSugar: 3gVitamin A: 339IUVitamin C: 42mgCalcium: 97mgIron: 2mg

Notes

Use roasted broccoli for deeper flavor
Make vegan with nutritional yeast
Add chili flakes for gentle heat

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