Creamy Vegan Pesto Pasta with Broccoli
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. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top.
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. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top.
- 1/3 cup water
- 1/2 cup water
- 3/4 cup water
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 medium onion chopped
- 2 cloves
- 1 cup raw cashews
- 7 ounces firm tofu
- 1 package frozen chopped spinach thawed (or fresh spinach tastes really nice and keeps more nutr
- 1 package egg-free pasta (i usually use bow tie, but it w
- 2 teaspoons vegetarian poultry seasoning (i use mckays veg
- 1 1/2 tablespoons nutritional yeast
- 3 tablespoons pesto sauce liquid (can add more to taste)
- 1 medium head of broccoli cooked
- Carbohydrate 11.7555839801333 g
- Cholesterol 0 mg
- Fat 20.0376216388817 g
- Fiber 2.87713615513078 g
- Protein 8.85697994288333 g
- Saturated Fat 2.9370732740478 g
- Serving Size 1 1 serving(s) (179g)
- Sodium 54.9023663707911 mg
- Sugar 8.87844782500255 g
- Trans Fat 0.935202797706051 g
- Calories 248 calories
Step-by-step
- In a blender or food processor, blend cashews and 1/2 cup water until smooth.
- Then add the tofu, 1 tablespoon 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 tablespoon 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 are cooked and the water has been evaporated, add the blended mixture (cashews, tofu, etc.), cooked broccoli, and pesto sauce to the saucepan.
- Cook together on low for 5 minutes.
- Serve mixed sauce on top of cooked pasta and enjoy!
Creamy Vegan Pesto Pasta with Broccoli: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending cycle of laundry, the last thing I want to do is spend hours in the kitchen. That’s why I’m always on the lookout for quick, easy, and flavorful recipes that the whole family will love. This Creamy Vegan Pesto Pasta with Broccoli is one of those recipes – a lifesaver on busy weeknights!
The inspiration for this dish came from a recent craving for something creamy and comforting, but I also wanted to keep it light and healthy. I’ve always been a fan of pesto, and the vibrant green color and fresh flavor just seemed perfect for a weeknight meal. I started experimenting with different vegan ingredients to create a rich and creamy sauce without using any dairy products. The result? This surprisingly easy and delicious pasta dish that's packed with flavor and nutrients. The secret ingredient? Cashews! They create the creamiest, most decadent sauce, and you'd never guess it's vegan.
Why this recipe is perfect for busy weeknights:
- Quick and easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Healthy and nutritious: Packed with vegetables and plant-based protein, this dish is a great way to get your daily dose of nutrients.
- Delicious and satisfying: The creamy cashew sauce is rich and flavorful, and the pesto adds a bright, fresh touch.
- Versatile: Feel free to customize this recipe to your liking. Add different vegetables, use a different type of pasta, or adjust the amount of pesto to your preference.
- Budget-friendly: The ingredients are readily available and relatively inexpensive.
This recipe isn’t just about speed; it's about creating a delicious and healthy meal that nourishes both body and soul. The creamy cashew sauce is surprisingly easy to make, and the blend of pesto, broccoli, and pasta creates a harmonious symphony of flavors. It’s a dish that feels both indulgent and wholesome, a rare combination that’s perfect for satisfying even the most discerning palates.
Serving suggestions:
- Serve with a side salad for a complete and balanced meal.
- Garnish with fresh basil or parsley for added flavor and visual appeal.
- Add toasted pine nuts or walnuts for extra crunch.
- For a heartier meal, add cooked chickpeas or white beans to the pasta.
I hope you enjoy this recipe as much as I do. It’s become a staple in my household, and I know it will quickly become a favorite in yours too. The combination of creamy vegan sauce, vibrant pesto, and tender broccoli creates a pasta dish that’s both satisfying and surprisingly easy to make. It’s a true testament to the fact that healthy eating doesn’t have to be complicated or time-consuming. So, next time you're short on time but craving a delicious and nutritious meal, give this Creamy Vegan Pesto Pasta with Broccoli a try. You won't be disappointed!
Tips for success:
- Soak the cashews in hot water for 10-15 minutes before blending for a smoother sauce.
- Use high-quality pesto for the best flavor.
- Don't overcook the broccoli; it should be tender-crisp.
- Adjust the amount of water in the sauce as needed to achieve your desired consistency.
- If you don't have vegetarian chicken seasoning, you can substitute with other savory spices, such as onion powder, garlic powder, and dried oregano.
