Vegan Pesto Pasta Recipe (Oil-Free, WFPB)
This vegan pesto pasta recipe is the perfect way to sneak in your veggies (while never skipping your pasta).
If you know me already, you know I can’t live without my pasta. That’s why I’m loving this simple and quick vegan pesto and I believe that you will too.
This vegan pesto pasta recipe is a rich, creamy, and delicious walnut and broccoli blend. It’s perfect for a quick and healthy weeknight dinner or to meal prep for an entire week.
Perfect for sneaking in extra veggies and packed with nutrient-dense ingredients like broccoli, basil, and walnuts. Plus, it can be made nut-free with sunflower seeds.
This veggie-packed pesto is dairy-free, oil-free, and gluten-free. It’s the staple sauce you need in your life.
Why You’ll Love This Recipe
It’s fast: This vegan broccoli pesto takes less than 20 minutes to make.
Super healthy: This pesto recipe is packed with good for you, whole-food ingredients.
It’s kid-friendly: This sauce is so flavorful and creamy, your kids won’t even know that they are eating tons of veggies.
Very affordable: Made with only veggies and a box of pasta, this sauce is perfect for a go-to budget meal.
How To Make This Vegan Pesto Pasta Recipe
To make the sauce, add the broccoli, basil, cherry tomatoes, lemon juice, and vegetable broth to a high-speed blender. Blend until smooth.
Then, add the nutritional yeast, walnuts, and sea salt to the blender cup and combine until your pesto is formed.
Finally, cook your pasta according to package directions. Once finished, drain and combine the pasta with the pesto.
Enjoy with freshly cracked pepper and red chili flakes. Totally delicious!
Make it spicy: Add extra red chili flakes to the sauce for a spicy kick.
Amp up the veggies: Add in some spinach to the blender to get even more veggie goodness.
Make it cheesy: Make a batch of the best dairy-free parmesan cheese to top your pasta with.
Add some extra creaminess: Add in cashews to give the sauce a creamier texture.
Make it nut-free: Use white beans or sunflower seeds to make a nut-free version.
The Recipe: Vegan Pesto Pasta Recipe (Oil-Free, WFPB)
- 1 head Broccoli, broken in florets
- ½ cup Basil
- 1 cup Cherry tomatoes
- 1 tbsp Lemon juice
- ¼ cup Vegetable broth
- 3 tbsp Nutritional yeast
- 1 tsp Salt
- ½ cup Walnuts
- 2 cups Whole wheat penne, dry
- Add the broccoli, basil, cherry tomatoes, lemon juice and vegetable broth to a high speed blender. Combine until smooth.
- Add the nutritional yeast, walnuts and sea salt to the blender cup and combine again until your pesto is formed.
- Cook your pasta according to package directions, drain and combine with the pesto. Enjoy with freshly cracked pepper and red chili flakes.
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