Creamy Vegan Pesto Pasta With Broccoli
Pesto originated in Genoa, Italy, and traditionally contains garlic, pine nuts, basil, Parmesan cheese, and olive oil. This vegan version swaps the cheese for nutritional yeast, making it suitable for vegans.
This is vegan and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 300 gram Pasta
- 200 gram Broccoli florets
- 100 gram Cashews
- 1 cup Basil leaves
- 2 piece Garlic cloves
- 2 tablespoon Lemon juice
- 2 tablespoon Nutritional yeast
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Cook the pasta according to the package instructions. In a separate pot, blanch the broccoli florets.
- In a food processor, blend the cashews, basil leaves, garlic cloves, lemon juice, nutritional yeast, olive oil, salt, and pepper until smooth.
- Drain the cooked pasta and broccoli. Return them to the pot.
- Pour the creamy pesto sauce over the pasta and broccoli. Stir well to combine.
- Heat the pot over low heat for a few minutes until the sauce is warmed through.
- Serve the creamy vegan pesto pasta with broccoli hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.