Creamy Pesto Pasta with Broccoli
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!
Equipment
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
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.
Nutrition
Calories: 415kcal | Carbohydrates: 53g | Protein: 15g | Fat: 16g