Vegan Broccoli Pesto Pasta.

There’s nothing like a big bowl of pasta especially in the winter to make you feel warm! This pasta recipe never makes me feel guilty because it’s made from healthy ingredients! I like to eat this after a busy day or after exercising. It keeps me full for long and there’s plenty of leftovers for the next day! I haven’t tried it cold yet but I imagine it being a great addition to a picnic in the summer.


  • 1 tbsp of olive oil
  • 1 clove of garlic
  • 1/4 cup of chopped raw cashews
  • 1 head of broccoli
  • 20-30 basil leaves
  • a 500 gram bag of pasta (I like to use whole wheat)
  • 1/4 cup of nutritional yeast (optional but suggested because it has loads of vitamins suitable for vegans and adds a nice cheesy taste)
  • Squeeze of a quarter of a lemon (optional)
  • salt and pepper to tast
  1. Steam or boil broccoli until fully cooked.
  2. Boil water and cook pasta.
  3. Meanwhile, while broccoli and pasta are cooking, heat a pot with olive oil on low heat. Add chopped garlic.
  4. Once garlic is cooked through add chopped cashews, cook for 10min and remove from heat.
  5. Add the broccoli in the same pot as the garlic and cashews. Using a hand blender, food processor or blender, blend everything together. Once everything is combined add the basil, nutritional yeast, squeeze of lemon, salt and pepper and continue to blend.
  6. Combine with pasta and serve!

Enjoy! 🙂

  • Shelby Stover

    I LOVE pesto but I’ve never made it with broccoli- amazing!

  • Samantha Hunt

    Thanks Sahra! Glad I could help 🙂