Creamy Vegan Pesto Pasta With Broccoli Recipes
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 in the Micheff Sister's Cookbook. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top.
Provided by Enjolinfam
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a blender or food processor, blend cashews and 1/2 cup water until smooth. Then add the tofu, 1 tablespoons 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 tablespoons 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 is cooked and the water has been evaporated, add the blended mixture (cashews, tofu, etc), cooked broccoli, and pesto sauce to the sauce pan. Cook together on low for 5 minutes.
- Serve mixed sauce on top of cooked pasta and enjoy!
Nutrition Facts : Calories 260.8, Fat 17.4, SaturatedFat 3.1, Sodium 661.9, Carbohydrate 20, Fiber 6.1, Sugar 4.2, Protein 12.3
BROCCOLI PESTO PASTA
Steps:
- Prepare the pasta according to directions on the package
- In a large mixing bowl toss the broccoli florets with olive oil, garlic powder, onion powder, paprika, and salt.
- If using an air fryer, add the broccoli florets to the fryer basket and roast at 400F for 10-12 mins tossing in between. If using an oven, add the broccoli florets to a lined baking sheet and bake at 450F for 15-20 mins or until the broccoli is nicely roasted, stirring once halfway through.
- Next, prepare the pesto by adding the fresh basil, hemp seeds, olive oil, nutrtional yeast, lemon juice, salt and pepper, and red pepper flakes to a high-powered blender and blending until smooth.
- Toss the prepared pasta with the pesto and roasted broccoli. Top with vegan parmesan, sliced almonds or walnuts, optional
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