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Home » Dinner Recipes » Broccoli Pesto Pasta Recipe

Published: Jun 27, 2024 | Modified: Jul 1, 2024 by Hina Gujral

Broccoli Pesto Pasta Recipe

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Broccoli Pesto Pasta is one of the most flavour-packed vegetarian pasta recipes. 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.
Jump to:
  • All About Pesto
  • Ingredients You’ll Need
  • How To Make Broccoli Pesto
  • FAQs Related to Broccoli Pesto Pasta
  • Storage Suggestion
  • Broccoli Pesto Pasta

This Broccoli Pesto Pasta is one of my favourite food hacks. Why? Because it’s

  • super easy to make
  • and loaded with amazing fresh flavour (thanks to the basil and garlic)
  • packed full of nutrition from the broccoli!
  • easy to transform into a vegan and gluten-free dish

Try my healthy, creamy broccoli soup, stir-fried broccoli, or the air fryer malai broccoli tikka if you love broccoli. 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 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, and even avocado! My new take on pesto is adding one of my favourite super green vegetables: broccoli.

Ingredients You’ll Need

Aerial view or labeled ingredients on wooden table
  • 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 flavour, 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 elevates the flavour.
  • Pasta: I use regular spaghetti in this pasta recipe, but feel free to substitute it with gluten-free pasta!

How To Make Broccoli Pesto

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

FAQs Related to Broccoli Pesto Pasta

Can I make vegan broccoli pesto? 

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

Can I make this recipe paleo?

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

How do I make this gluten-free?

To make this Broccoli Pesto Pasta gluten-free, 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

Storage Suggestion

Fridge: After the pasta has completely cooled, store it 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.

However, the colour of the pesto sauce turns grey or deep green after freezing or storing it in the refrigerator for more than 24 hours. Hence, it is best to eat this pasta warm and fresh.

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

More Pasta Recipes

  • Pasta Chips
  • Pumpkin Pasta
  • Fusilli Pasta Caprese
  • Greek Orzo Pasta Salad
  • Pasta Soup (Minestrone)
  • Basil Pesto Pasta Recipe
  • Classic Tomato Sauce Pasta
  • Pasta with Cherry Tomatoes
  • Stir Fry Pasta With Vegetables
  • Whole Wheat White Sauce Pasta

follow us on Youtube and Instagram for video recipes.

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!
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 adults
Calories: 653kcal
Author: Hina Gujral
  • Food Processor
  • Saucepan
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Ingredients

Ingredients For Pesto:

  • 2 Cup broccoli florets
  • ½ Cup fresh basil leaves
  • 6 garlic pods
  • ¼ Cup extra virgin olive oil
  • ¼ Cup walnuts
  • Salt to taste
  • ¼ Cup grated Cheddar Cheese
  • ½ teaspoon whole black peppercorns

Other Ingredients:

  • 400 gram dry spaghetti
  • Salt to taste
  • ½ Cup sun-dried tomato or cherry tomato

Ingredients For Serving:

  • ¼ 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 ½ 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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Reader Interactions

Comments

  1. viji RAJENDRAN says

    April 27, 2020 at 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 says

      April 27, 2020 at 7:35 pm

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

      Reply

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Hello, I’m Hina Gujral.

Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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