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Vegan Pesto Pasta Recipe (Oil-Free, WFPB)

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A brocolli walnut pesto recipe that is gluten-free, oil-free and plant-based!
Course dinner
Cuisine American
Keyword dinner recipes, Pasta
Servings 4
Calories 572.5
Author carleigh

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 572.5kcal | Carbohydrates: 90g | Protein: 24.1g | Fat: 13.4g | Saturated Fat: 1.2g | Sodium: 694.8mg | Potassium: 751.4mg | Fiber: 15.2g | Sugar: 6.6g | Vitamin A: 1321.8IU | Vitamin C: 146.3mg | Calcium: 95.8mg | Iron: 2.2mg