Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Creamy Vegan Pesto Pasta With Broccoli Recipe
    Lost? Site Map

    Creamy Vegan Pesto Pasta With Broccoli

    Creamy Vegan Pesto Pasta With Broccoli. Photo by Enjolinfam

    1/1 Photo of Creamy Vegan Pesto Pasta With Broccoli

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Enjolinfam's Note:

    This is something I just put together today. I was craving something creamy, but wanted to keep it vegan and this is what I came up with. I got some of the ideas for the sauce from other recipes in the Micheff Sister's Cookbook. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a blender or food processor, blend cashews and 1/2 cup water until smooth. Then add the tofu, 1 tablespoons olive oil (reserve 1 Tbsp), 3/4 cup water, vegetarian chicken seasoning, 1 1/2 Tbsp nutritional yeast, and salt, and blend until smooth and creamy. You may want to add a tad more water if it's too thick. Set aside.
    2. 2
      Boil pasta noodles and drain.
    3. 3
      In a large saucepan, saute the onion and garlic in the remaining 1 tablespoons olive oil until onions are clear. Add 1/3 cup water and the vegan chicken seasoning. If you are using fresh spinach, cook it with the onion, if using frozen spinach add it to the saucepan after the onion is clear.
    4. 4
      Once the onion, garlic, and spinach is cooked and the water has been evaporated, add the blended mixture (cashews, tofu, etc), cooked broccoli, and pesto sauce to the sauce pan. Cook together on low for 5 minutes.
    5. 5
      Serve mixed sauce on top of cooked pasta and enjoy!

    Browse Our Top Penne Recipes

    Ratings & Reviews:

    • on August 29, 2008


      Wow, this is truly a superior vegan cream sauce. The best I have had! I left out the pesto but otherwise kept to the recipe. All I can say is yum. Thanks for posting, this is a sauce that I will be making again for sure.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2011

      Very nice sauce. Nobody would think it's vegan - even after you tell them! I would have given this recipe 5 stars, but the ingredients are out of order with the directions. And the chix seasoning was added in step 1 AND step 3 (which I did). I thought I was seeing the seasoning listed for both additions because it was out of order in step 1. But I doubt that mattered in the final outcome. I used fresh spinach and gluten-free brown rice spaghetti.
      This is a very good dish for anybody's eating restrictions... and pleasure.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2008


      This was amazing, AND I served it to omnivores who DEVOURED it. I quote: "Seriously, Becky, if you hadn't told me this was vegan, I never would have known". So, I printed this recipe out before Enjolinfam edited her ingredient list and instructions. BUT, I fell I guessed right as far and when and "how much" water and veggie broth to add ad which time!! At first I thought the raw garlic was going to WAY overpower the sacue, when I tasted it still in the blender. Maybe I used REALLY big cloves, but I assure you, the garlic flavor mellows out nicely when you add the cooked pasta. As many others who have reviewed here, I did not have any pesto on hand, so I decided to add this new super-cool italian spice blend that I bout at the farmer;s market the other week. Totally YUM! I know I will make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Creamy Vegan Pesto Pasta With Broccoli

    Serving Size: 1 (295 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 260.7
    Calories from Fat 156
    Total Fat 17.3 g
    Saturated Fat 3.1 g
    Cholesterol 0.0 mg
    Sodium 661.8 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 6.1 g
    Sugars 4.1 g
    Protein 12.2 g

    The following items or measurements are not included:

    egg-free pasta

    vegetarian poultry seasoning

    pesto sauce

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes