Broccoli Pesto Pasta

A close up shot of pasta with broccoli and carrots.

Thirty minutes or less is all it takes to make this creamy broccoli pesto pasta. You can also save this bright, flavorful green pesto to enjoy with sandwiches, vegetables, salads, and so much more!

Course Main

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 459kcal

Author Min | MJ and Hungryman

Equipment

Blender

Ingredients

2 cups Broccoli florets (200g)
½ cup packed fresh basil leaves
15 ounce can no-salt-added cannellini beans, drained and rinsed (can use other white beans)
1 small garlic clove , can use ¼ teaspoon garlic powder
2 tablespoons freshly squeezed lemon juice
1 cup packed spinach (optional)
½ cup grated parmesan (50g) can add less, leave out all together, or add nutritional yeast
¼ cup extra virgin olive oil
16 ounce pasta

Instructions

Bring a large pot of water to a boil. Add broccoli and cook for 2-3 minutes. Using a slotted spoon, remove and transfer to a colander.
Add pasta to the same pot of boiling water and cook according to package directions.
While the pasta is cooking, prepare the pesto: Add broccoli, basil, beans, parmesan, lemon, garlic, and olive oil to a food processor or blender and blend until smooth.
Drain pasta, reserving one cup of the pasta water, and return back to the same pot. Stir in pesto and toss until well coated. Add reserved pasta water to thin out the sauce, as needed.

Notes

Once blended, taste the pesto and adjust to your liking. We like it really garlicky so oftentimes will add more. You can add more lemon juice or parmesan cheese as well.
I recommend storing the pesto separately from the pasta. It will keep in the refrigerator for up to 1 week. Freeze for up to 3 months.

Nutrition