Creamy Vegan Pesto Pasta With Broccoli Recipe

Name: Creamy Vegan Pesto Pasta With Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Boil pasta noodles and drain.
3
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.
4
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.
5
Serve mixed sauce on top of cooked pasta and enjoy!

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Creamy Vegan Pesto Pasta With Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Vegan Pesto Pasta With Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions