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This Vegan Broccoli Pesto Pasta With Whipped Tofu Ricotta is filled with a chunky, healthy pesto and creamy vegan ricotta. A comforting and bright meal | ThisSavoryVegan.com #thissavoryvegan #vegan #veganpasta

Broccoli Pesto Pasta

Print Recipe
This Vegan Broccoli Pesto Pasta With Whipped Tofu Ricotta is filled with a chunky, healthy pesto and creamy vegan ricotta. A comforting and bright meal!
Course Main Course
Cuisine Italian, Mediterranean
Keyword pasta, pesto, ricotta
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 501

Equipment

Ingredients

FOR THE BROCCOLI PESTO

  • 1.5 cups broccoli florets large stems removed and roughly chopped, uncooked
  • 1 cup basil
  • 1/3 cup walnuts
  • 2 cloves garlic
  • 1 lemon juiced
  • 1/4-1/2 cup olive oil
  • salt & pepper to taste

FOR THE PASTA

  • 8 ounces spaghetti or pasta of choice
  • 2 tablespoons vegan butter
  • 1 tablespoon olive oil
  • 1 shallot diced
  • 1 lemon zested and juiced
  • basil, parsley, vegan parmesan optional toppings

Instructions

  • Prepare the Vegan Tofu Ricotta according to the instructions and place in the fridge until ready to use.
  • Prepare the pesto by combining all of the ingredients in a food processor and blend until combined, scrapping down the sides as needed. It is ok if the pesto is on the chunky side. Taste and adjust seasoning as needed. Place in a bowl until ready to use.
  • Bring a large pot of water to a boil. Add pasta and cook according to package instructions, being sure to reserve 1 cup of pasta water before draining.
  • While pasta is cooking, heat vegan butter and olive oil in a large pan over medium heat. Add shallot, lemon zest & lemon juice and sauté for 3 minutes.
  • Add the cooked pasta to the pan with the pesto and 1/2 cup of the pasta water. Toss to combine, adding additional pasta water as needed. Once everything is heated through and sauce comes together remove from the heat.
  • To serve, spread 1/4 cup of ricotta onto each plate and top with pasta. Add any additional toppings and eat!

Video

Notes

*It will make more than you need for this recipe. Store leftover ricotta in the fridge and use within 3-5 days. If you use store-bought ricotta, whip it in a food processor before serving. Nutrition info does not include ricotta - this will differ depending on if you make it yourself or buy it pre-made.

Nutrition

Calories: 501kcal | Carbohydrates: 53g | Protein: 11g | Fat: 29g