Creamy Vegan Pesto Pasta With Broccoli
photo by Izy Hossack
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 7 ounces firm tofu
- 1 cup raw cashews
- 1 (10 ounce) package frozen chopped spinach, thawed (or fresh spinach tastes really nice and keeps more nutrients!)
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons salt
- 1 medium onion, chopped
- 1 (500 g) package egg-free pasta (I usually use bow tie, but it would be great with penne also)
- 1⁄2 cup water
- 3⁄4 cup water
- 1⁄3 cup water
- 2 teaspoons vegetarian poultry seasoning (I use McKays Vegan Chicken Seasoning)
- 1 1⁄2 tablespoons nutritional yeast
- 3 tablespoons pesto sauce, liquid (can add more to taste)
- 1 medium head of broccoli, cooked
directions
- 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.
- Boil pasta noodles and drain.
- 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.
- 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.
- Serve mixed sauce on top of cooked pasta and enjoy!
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Reviews
-
I haven't made this, but I'm concerned because usually pesto sauce includes parmesan cheese. My daughter is a strict vegan and wouldn't eat something with even a little bit of dairy in it. So, I'm just cautioning strict vegans to either purchase vegan pesto or make their own from scratch, omitting the cheese or using vegan cheese.
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RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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