Vegan Pesto Pasta with Broccoli and Avocado
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
286 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Pesto Pasta with Broccoli and Avocado
Description
This recipe involves first blending fresh basil leaves with pine nuts, yeast flakes, garlic, olive oil, and seasoning to form a smooth vegan pesto sauce. The yeast flakes provide a subtle nuttiness and umami flavor, acting as a cheese alternative. Separately, pasta is cooked to package instructions, and broccoli florets are boiled until tender and cooled.
Once combined in a pan, the pasta is tossed with the vibrant pesto, broccoli, and creamy avocado cubes. Seasoned with salt and black pepper, the dish balances soft, creamy textures with the slight bite from broccoli. A final topping of yeast flakes adds additional flavor and a delicate texture contrast.
This pasta makes a visually appealing and nourishing meal that combines plant-based proteins and healthy fats while delivering a fresh, garden-inspired sauce.
Ingredients
Ingredients to make Vegan Pesto from scratch
- 2 cups basil leaves
- ¼ cup pine nuts
- ⅓ cup yeast flakes
- 1 garlic clove
- 3 tablespoon olive oil extra virgin
- salt a pinch of
- black pepper a pinch of
Pesto Pasta Ingredients
- ⅓ broccoli
- 1 avocado
- 350 g pasta
- yeast flakes
- salt to taste
- black pepper to taste
Instructions
Instructions to make Vegan Pesto
- Wash and dry with a paper towel the basil leaves. Add the basil leaves, yeast flakes, pine nuts, garlic, extra virgin olive oil and salt into a food processor or hand blender.
- Blend until smooth consistency. Adjust to taste with salt.
Instructions to make Pesto Pasta with Broccoli and Avocado
- Cook the pasta following packet instructions.
- Cut the broccoli into florets and cook the florets in boiling water for 10 minutes. Drain the water and leave to cool.
- Cut open the avocado, use a spoon to scoop the flesh and cut it into cubes.
- When the pasta is cooked, drain the water, add the pasta into a big pan and add the pesto sauce, broccoli florets and avocado cubes. Season with salt and pepper.
- Before serving, sprinkle some yeast flakes on the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Sodium | 480mg | 20% |
| Potassium | 856mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1403IU | 28% |
| Vitamin C | 59mg | 66% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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