Name: Broccoli Basil Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 stalks Broccoli ((600 grams)); 2 tablespoons Olive oil (divided); to taste Sea salt (and ground black pepper); ¾ cup Water (plus extra); 1 large Shallot (chopped); 4 cloves Garlic (minced); ½ teaspoon Chili flakes (or to taste); ½ cup Raw cashews (soaked for at least 2 hours and drained); 3 tablespoons Nutritional yeast; 1 tablespoon Miso; ½ teaspoon Lemon zest; 2 tablespoons Lemon juice; 1 cup Basil leaves (lightly packed (plus extra)); 375 grams Short pasta (of choice); Chili-infused olive oil; Vegan “parm”; Extra black pepper

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The first time I made Broccoli Basil Pasta, I was in a rush, trying to whip up something quick yet delicious. It was a busy weeknight, and I wanted a meal that would satisfy my family without taking hours in the kitchen. This recipe was my answer! The combination of fresh broccoli, fragrant basil, and hearty pasta came together effortlessly, making it a go-to dish in our home. I remember serving it with a hint of chili oil for an extra kick and watching my family devour it. It not only tasted great but was also a colorful addition to our dinner table, bringing smiles all around.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
15 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
15 g

Diet:
Paleo, Whole30, Vegan

Fat:
20 g

Tools Used:
Blender

Why You’ll Love This Broccoli Basil Pasta

It’s Quick and Easy

I love how Broccoli Basil Pasta can be made in just thirty minutes! This makes it a perfect option for weeknights when you’re feeling pressed for time. You can have a wholesome meal on the table before you know it, which is something every busy home needs.

Nutritious Ingredients

The ingredients in this dish are not just tasty; they’re packed with nutrients. The broccoli provides fiber and vitamins, while basil offers antioxidants. Together, they create a healthful experience that feels good to enjoy.

Adaptable Recipe

This recipe is wonderfully adaptable! Whether you want to add some protein like chickpeas or swap the pasta for a gluten-free option, you can make it your own. I often encourage my friends to experiment with seasonal vegetables, and you’ll find it’s just as delicious!

Deliciously Creamy

The creamy sauce made from cashews and nutritional yeast is a highlight in this dish. Blending these ingredients creates a rich texture that envelops the pasta beautifully, proving that vegan meals can be indulgent too!

Perfect for Meal Prep

If you’re a fan of meal prep, this dish is fantastic. You can make a big batch at the beginning of the week and enjoy it for lunch or dinner. The flavors meld together even better after a day in the fridge, making it a great option for leftovers.

Key Ingredients for Broccoli Basil Pasta

When it comes to making Broccoli Basil Pasta, the ingredients play a crucial role in delivering flavor and nutrition. Each one complements the others beautifully, creating a delightful dish.

Broccoli: Fresh and vibrant, this vegetable adds crunch and nutrition. It’s rich in vitamins K and C.
Olive Oil: Essential for sautéing and adding healthy fats.
Shallot: Provides a delicate onion flavor that enhances the dish without overpowering it.
Garlic: An aromatic powerhouse that adds depth and flavor.
Cashews: When blended, these nuts create a creamy sauce that’s both rich and satisfying.
Nutritional Yeast: Adds a cheesy flavor without dairy, making it a favorite in vegan cooking.
Basil: Fresh basil is the star herb, bringing a fragrant aroma and sweetness.
Short Pasta: Use any pasta of your choice for a hearty base.
Chili Flakes: For those who enjoy a little heat, these add a perfect kick.

Preparation Steps for Broccoli Basil Pasta

Now that you’re excited about making Broccoli Basil Pasta, let’s dive into the preparation steps! This dish is straightforward, and I’ll guide you through it step by step.

Begin by prepping your ingredients. Cut the stem away from the broccoli and break the florets into bite-sized pieces. Don’t forget to peel the tough outer layer of the stems to reveal the tender inner stalk. Chop the stems and keep them separate from the florets.
Heat a large sauté pan over medium heat and pour in one tablespoon of olive oil. Swirl it around the pan, getting it nicely coated.
Add the chopped broccoli stems to the pan and season them generously with sea salt and ground black pepper. Sauté until they turn bright green, which should take about five minutes.
Next, pour in a splash of water and cover the pan with a lid. Let it cook until the stems are tender, about three more minutes. Transfer the sautéed stems to an upright blender.
Return the sauté pan to the stovetop and add the remaining tablespoon of olive oil. Then, toss in the shallot and sauté until it’s soft, around two to three minutes.
Add the broccoli florets to the pan and season them with salt and pepper. Stir in the minced garlic and chili flakes, cooking until fragrant, which takes about thirty seconds.
Pour in a generous splash of water and cover it with a lid. Cook until the florets are just starting to get tender, approximately six minutes. Turn off the heat.
Carefully transfer half of the sautéed broccoli mixture into the blender with the sautéed stems. Keep the remaining sautéed broccoli in the pan.
To the blender, add the soaked cashews, nutritional yeast, miso, lemon zest, lemon juice, basil, and three-quarters of a cup of water. Season with salt and pepper before blending until completely smooth.
Pour this creamy sauce back into the sauté pan with the remaining sautéed broccoli. Give it a good stir to combine.
While preparing the sauce, cook your chosen short pasta according to package directions in well-salted water. Before draining, reserve about one cup of the pasta cooking water.
Once the pasta is drained, add it to the sauté pan with the sauce and the reserved sautéed broccoli mixture. Mix everything together until well combined, adding reserved pasta water until you reach a creamy and fluid consistency.
Serve immediately, garnishing with extra basil, drizzles of chili-infused olive oil, and a sprinkle of black pepper on top.

Things Worth Knowing

Cooking Broccoli: Ensure the broccoli florets are cut into similar sizes for even cooking.
Soaking Cashews: Soak the cashews for at least two hours to achieve a smooth sauce.
Adjusting Creaminess: If the sauce is too thick, use more reserved pasta water to reach your desired consistency.
Flavor Depth: Adding herbs at the end of cooking maximizes their flavor and aroma.

Change It Up

There are many ways to customize your Broccoli Basil Pasta. Here are some ideas to inspire you!

Storage: Store leftovers in an airtight container in the fridge for up to four days.
Freezing: This dish can be frozen, but it’s best to store the sauce separately to maintain texture.
Pairing: Serve with a side salad or some crusty bread for a complete meal.
Vegetable Variations: Feel free to add other vegetables like bell peppers or zucchini to the mix.
Protein Addition: For extra protein, add chickpeas or white beans right at the end.

Serving Ideas for Broccoli Basil Pasta

When it comes to serving Broccoli Basil Pasta, the options are endless. Here are some ideas to elevate your dining experience:

Lunch or Dinner: This pasta makes a fantastic lunch or dinner option, appealing to both adults and kids alike.
Garnishes: Top your pasta with fresh basil leaves, a drizzle of olive oil, or a sprinkle of vegan “parm” for added flavor and presentation.
Side Dishes: Pair it with a light green salad dressed in lemon vinaigrette to contrast the pasta’s richness.
Occasions: Perfect for family gatherings, meal prep, or as a comforting weeknight dinner.
Seasonal Pairings: During the summer, add in grilled vegetables for a seasonal twist.
Storage Tips: Keep leftovers in the fridge and reheat gently on the stovetop or in the microwave.

FAQ

Absolutely! You can easily make Broccoli Basil Pasta gluten-free by using gluten-free pasta. There are many options available in stores, including those made from rice, lentils, or quinoa. Just make sure to check the cooking instructions and adjust your cooking time as necessary to get that perfect al dente texture.

To store leftovers of Broccoli Basil Pasta, allow the dish to cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for about four days. When reheating, add a splash of water or olive oil to help loosen the sauce, as it may thicken in the fridge.

If you want to boost the protein content of your Broccoli Basil Pasta, consider adding chickpeas, white beans, or even tofu. These ingredients can be mixed in right at the end when you combine everything in the sauté pan. You might also consider sprinkling some hemp seeds on top for a nutty flavor and extra nutrients.

You can certainly use frozen broccoli for Broccoli Basil Pasta. Just make sure to thaw it and drain any excess water before cooking. Frozen broccoli can be a convenient option, especially if you’re short on fresh produce. Just remember that the texture might be slightly different than that of fresh broccoli, but it will still be delicious!

Conclusion

This recipe for Broccoli Basil Pasta perfectly captures the ease and flavor of a delicious meal. Packed with nutrients and vibrant flavors, it’s sure to become a family favorite. I encourage you to give it a try and experience just how satisfying and quick it can be. You’ll love every bite!