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two bowls of vegan broccoli pesto pasta surrounded by a bowl of basil and a bowl of toasted pine nuts

Vegan Broccoli Pesto Pasta

  • Author: Kaylie Grace
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x
  • Category: Dinner
  • Method: Boil
  • Cuisine: Italian
  • Diet: Vegan


This vegan broccoli pesto pasta is flavorful, comforting, and healthy! Enjoy the light and fresh flavors of basil, garlic, and lemon tossed with gluten-free pasta. Serve with broccoli and vegan parmesan.


  • 8oz pasta (rotini, penne, or shells)
  • 3 heaping cups broccoli florets (~1 large head)
  • 1.5 cups basil, tightly packed
  • 1/3 cup nutritional yeast
  • 1/4 cup pine nuts, toasted*
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt (or to taste)
  • 1/2 cup water

For serving (optional)

  • Broccoli (prepare extra if planning to serve)
  • Vegan parmesan or nutritional yeast
  • Pine nuts


  1. Prepare the broccoli: Warm a frying pan on medium-low heat. Add broccoli florets along with a dash of oil or plain water. Cook for 5 minutes, stirring occasionally, or until bright green and slightly tender. Transfer broccoli to a plate and place in the refrigerator to cool down.
  2. Toast the pine nuts: Warm the frying pan on low heat. Add pine nuts and cook for 2-3 minutes, stirring constantly, or until light golden brown. Be careful to not burn them. Remove pine nuts from the frying pan immediately and set aside to cool.
  3. Prepare the pesto: Add broccoli, basil, nutritional yeast, pine nuts, garlic, olive oil, lemon juice, salt, and water to a food processor. Process ingredients until a thick paste if formed. You can make the pesto as chunky or as smooth as you’d like. Add additional water to thin the consistency, if desired.
  4. Prepare the pasta: Cook pasta according to package instructions. I recommend salting the pasta water with 1-2 tsp salt, and cooking the pasta al dente. After, drain water and rinse pasta.
  5. Combine: Transfer pasta back to the pot and add pesto. Mix together to evenly coat the pasta. Serve with (optional) more broccoli, vegan parmesan, nutritional yeast, and/or pine nuts.


  • *If you don’t have pine nuts, you can use raw walnuts instead. I recommend toasting the walnuts the same way you’d toast pine nuts.
  • Nutrition information below reflects 8oz chickpea pasta.


  • Serving Size: 1/4 recipe
  • Calories: 383
  • Sugar: 7g
  • Fat: 16g
  • Saturated Fat: 1g
  • Carbohydrates: 43g
  • Fiber: 12g
  • Protein: 21g

Keywords: broccoli pesto pasta, broccoli with pesto, vegan pesto pasta