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Broccoli Pesto Pasta Recipe

written by Hina Gujral April 27, 2020
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Broccoli Pesto Pasta is just what you need to add more green veggies to your diet! This flavor-packed vegetarian recipe can easily be made vegan, and also gluten-free by using gluten-free pasta. Ready in less than 20 minutes, this is an easy and healthy dinner your whole family will love!

Side view of broccoli pesto pasta being lifted off plate by fork on wooden table with bread on plate.

This Broccoli Pesto Pasta is one of my favorite food hacks. Why? Because it’s quick, super easy to make, loaded with amazing fresh flavor thanks to the basil and garlic, and packed full of nutrition from the broccoli!

If you love broccoli, try my healthy, creamy broccoli soup. It’s pretty amazing too!

What we have here is a time-saving, healthy vegetarian meal! To me, there’s nothing more satisfying than having an easy, nutritious, filling meal on the table in less than half an hour!

aerial shot of broccoli pesto in a ceramic bowl

All About Pesto

Pesto, a.k.a. pesto alla Genovese is a popular Italian sauce originating in Genoa.

To make basil pesto, traditionally you crush basil leaves, pine nuts, garlic, salt, and parmesan cheese with a mortar and pestle, and then mix the crushed paste with olive oil to create the sauce.

Today, pesto has endless varieties: sun-dried tomato, walnut, vegan, even avocado! My new take on pesto is adding one of my favorite super green vegetables: broccoli.

What ingredients are in this Broccoli Pesto Pasta?

Aerial view or labeled ingredients on wooden table
  • Broccoli: The broccoli adds volume and extra nutrition to this vivid, green sauce.
  • Herbs: Basil is the foundation of pesto – it’s where pesto gets most of its flavor, along with the garlic cloves and seasoning.
  • Walnuts: The walnuts provide an added crunch and a boost in protein.
  • Extra virgin olive oil: The olive oil makes the paste into a sauce and adds fat to make it more filling and tasty.
  • Cheese: The cheddar cheese adds a zing to the pesto sauce, and extra parmesan on top completely elevated the flavor.
  • Pasta: In this recipe, I used regular spaghetti, but feel free to substitute it with gluten-free pasta, or even veggie pasta for an even healthier dish!

How to make Broccoli Pesto:

before and after broccoli pesto in food processor.
  • Blanch broccoli in hot water for 5 – 6 minutes. Set aside until it cools down completely.
  • Combine all of the pesto ingredients in a food processor and it pulse to form a coarse pesto.

FAQ’s Related to Broccoli Pesto Pasta

Can I make this vegan? 

Yes! Just skip the cheese altogether, or add vegan cheese.

Can I make this recipe paleo?

Yes, much like the vegan option, just skip the cheese! You can add 1 tbsp of nutritional yeast for a cheesy flavor, but it tastes great either way.

How do I make this gluten-free?

To make this Broccoli Pesto Pasta gluten-free, just switch the pasta for a gluten-free alternative. We are lucky to have so many varieties today: regular gluten-free, lentil pasta, veggie pasta, and edamame pasta, to name a few!

Side/aerial view of broccoli pesto pasta on wooden table with bread and tomatoes

How do I store this Pesto Pasta dish?

Fridge: After the food has completely cooled, store in an airtight container for up to 5 days.

Freezing: I don’t recommend freezing pasta, but the pesto sauce will freeze well! Store in an airtight freezer container or freezer bag in the freezer for up to 3 months.

Aerial view of broccoli pesto pasta on wooden table with bread and tomatoes

More Pasta Recipes You Will Love:

Classic Tomato Sauce Pasta

Basil Pesto Pasta Recipe

Whole Wheat White Sauce Pasta

Stir Fry Pasta With Vegetables

Pasta Soup (Minestrone)

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Aerial shot of broccoli pesto pasta in a cream color serving plate with fork.

Broccoli Pesto Pasta

Broccoli Pesto Pasta is a easy and healthy vegetarian recipe can be made vegan, and also gluten free by using gluten free pasta. Ready in 20 minutes!
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 adults
Calories: 653kcal
Author: Hina Gujral
  • Food Processor
  • Saucepan

Ingredients

Ingredients For Pesto:

  • 2 Cup broccoli florets
  • 1/2 Cup fresh basil leaves
  • 6 garlic pods
  • 1/4 Cup extra virgin olive oil
  • 1/4 Cup walnuts
  • Salt to taste
  • 1/4 Cup grated Cheddar Cheese
  • 1/2 teaspoon whole black peppercorns

Other Ingredients:

  • 400 gram dry spaghetti
  • Salt to taste
  • 1/2 Cup sun-dried tomato or cherry tomato

Ingredients For Serving:

  • 1/4 Cup grated Parmesan cheese

Instructions

Prepare Pesto:

  • Blanch broccoli in hot water for 5 – 6 minutes. Set aside to cool down completely.
  • Combine all the pesto ingredients in a food processor and pulse to form a coarse pesto.

Boil Pasta:

  • Boil spaghetti al dente or as per your liking. Reserve 1/2 Cup boiled pasta water.
  • Heat a teaspoon of olive oil in a pan. Add pasta, sun-dried tomato and toss for 10 – 20 seconds. Turn off the heat.
  • Add broccoli pesto. Toss pasta gently in the pesto sauce. If the consistency seems too thick add reserved boiled pasta water and get the desired consistency.
  • Serve broccoli pesto pasta warm topped with grated cheese and a toasted slice of bread.

Recipe Notes:

  • To make this pasta gluten-free, use gluten-free pasta.
  • For vegan pasta use 1 tablespoon of nutritional yeast for a cheesy flavor, but it tastes great either way.
  • I don’t recommend freezing pasta, but the pesto sauce will freeze well! Store in an airtight freezer container or freezer bag in the freezer for up to 3 months.
 

Nutrition

Serving: 1serving | Calories: 653kcal | Carbohydrates: 89g | Protein: 22g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 196mg | Potassium: 897mg | Fiber: 7g | Sugar: 9g | Vitamin A: 687IU | Vitamin C: 48mg | Calcium: 198mg | Iron: 4mg
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Broccoli Pesto Pasta Recipe was last modified: September 18th, 2020 by Hina Gujral
81shares
2 comments
Hina Gujral

I am a passionate Indian food blogger living in India with my husband and our pug, named Momo.

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Cheese Rava Cutlet Recipe
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2 comments

viji RAJENDRAN April 27, 2020 - 4:28 PM

Your pesto pasta dish sounds simple and yummilicious Can’t wait for the lockdown to lift to buy the ingredients 😕.But enjoy just reading and viewing your food posts .Keep going lady!!

Reply
Hina Gujral April 27, 2020 - 7:35 PM

Thank You So Much! I am sure your family would love it.

Reply

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Hello! I am Hina Gujral

Hello! I am Hina Gujral

I am a passionate food lover. Fun FOOD Frolic is all about tried and tested comforting meals from my kitchen.

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