Creamy Pesto Pasta with Broccoli
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This Creamy Pesto Pasta with Broccoli is not only dairy-free it also has some sneaky protein. Made in one-pot for an easy weeknight dinner!
I am in love with this Creamy Pesto Pasta with Broccoli! It has everything you could want for a weeknight dinner – made in one pot, ready in 25 minutes, packs in veggies AND some sneaky protein. That creamy sauce has a secret ingredient to give this pasta 15 grams of protein per serving! This is a great replacement for boxed vegan mac & cheese. Healthier and wayyyy tastier!
here’s what you need
ingredients
- broth
- short pasta – I used shells
- firm tofu
- garlic
- oil
- non-dairy milk
- dairy-free Boursin – or sub vegan cream cheese
- vegan pesto
- chili powder
- smoked paprika
- dried oregano
- pepper
- broccoli
- lemon zest & juice
equipment
You need a large stock pot and food processor!
steps
step 1: prep the sauce
Like I mentioned, this pasta has some sneaky protein. And that comes in the form of tofu. It might sound weird, but it helps make this sauce super creamy and adds that plant protein!
Add the tofu to a food processor or blender with some oil and fresh garlic.
Blend until smooth, scraping down the sides as needed. We aren’t seasoning the sauce yet, so don’t base your opinions on it by how it tastes now. It will be combined with more seasonings to taste amazing!
step 2: make the pasta
Add the broth to a stock pot and bring it to a boil. Pour in the pasta and boil for 8 minutes – the pasta won’t be fully submerged, so you will want to mix it frequently.
Once the pasta has cooked for 8 minutes, add the tofu, milk, Boursin, pesto, dry seasonings and broccoli to the pot with the pasta – don’t drain the pasta before adding everything to it! Continue to stir, stir, stir for 5-ish minutes, or until the pasta is cooked through and the sauce has thickened up.
step 3: finish & serve
Add some lemon juice & zest to the pot and give it one last stir. This is when you want to give it a taste and see if it needs salt.
Spoon the pasta into bowls and dig in! The sauce is creamy, the pasta is tender and the broccoli adds the perfect bite.
This is a must make vegan pasta that you don’t want to miss!
tips & tricks
For leftovers: the sauce will thicken even more as it sits in the fridge. I like to add some more non-dairy milk when reheating to loosen it up.
need more recipe inspo? check these out:
Creamy Pesto Pasta with Broccoli
Ingredients
- 4 cups broth I used vegan chicken broth
- 1 pound short pasta I used shells
- 1 14-ounce block firm tofu drained & pressed
- 4 cloves garlic peeled
- 1/4 cup oil I used avocado oil
- 1 cup non-dairy milk unsweetened
- 7 ounces dairy-free Boursin or sub vegan cream cheese
- 1/4 cup vegan pesto I used Trader Joe's
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper plus more to taste
- 12 ounces broccoli cut in florets
- 1 lemon zest & juice
Equipment
Instructions
- Add the broth to a stock pot and bring to a boil. Pour in the pasta and boil for 8 minutes, stirring frequently.
- Meanwhile, add the tofu, garlic & oil to a food processor or blender and blend until smooth.
- Don't drain the pasta! Add the tofu, milk, Boursin, pesto, dry seasonings and broccoli to the pot with the pasta. Continue to stir, stir, stir for 5-ish minutes, or until the pasta is cooked through and the sauce has thickened up.
- Add the lemon juice & zest and give it another stir. Taste and adjust the salt & pepper as needed.
- Serve warm with extra pepper on top.
Video
Notes
- For leftovers: the sauce will thicken even more as it sits in the fridge. I like to add some more non-dairy milk when reheating to loosen it up.
Made this tonight- SO GOOD!
Does need just a pinch of salt but other than that it is truly delish
Mine turned out clumpy and I’m not quite sure why. It was not very creamy. Bummer cause the flavor was overall pretty good! Love your recipes!
So very flavorful and filling!!
Thanks Kelly!
This recipe was better than I expected!! Such a good flavor and filling.
Thanks so much!!