creamy broccoli pesto pasta

Another yummy pasta recipe for you to add into your cooking rotation. I love being able to include a range of nutritious veggies into the sauce. My children aren’t aware that they are eating broccoli, edamame beans and avocado in this dish – which is so good, especially when I have a picky eater!

I firstly baked off some cubed sweet potato and mini roma tomatoes, then fried some sliced mushrooms to add to the pasta afterwards. But you could use any veggies you like including pumpkin, eggplant, capsicum, peas or corn.

So, firstly cook your pasta – I used 500g for this recipe. Make sure you add in a good pinch of salt and a dash of EVO into your water when cooking your pasta. Also keep 1 cup of the pasta water for the pesto when draining off the pasta.

For the pesto sauce you will need to place the following ingredients in a food processor

  • 120g raw broccoli
  • 130g cooked edamame beans
  • 1 cup pasta water
  • 2 heaped tablespoons cashew butter
  • 1 clove garlic
  • 1 large bunch of basil – stems removed
  • 1/2 large avocado
  • pinch salt & pepper to taste
  • 1 tablespoon nutritional yeast (optional)

Blend all the ingredients until well combined. Place in a saucepan and cook for a few minutes until the mixture is warm (a gentle simmer)

Now mix the pesto sauce through the pasta and add in some pre-cooked veggies. This recipe is so easy but packed full of essential vitamins and minerals with all those hidden green veggies! This is also delicious cold and can be kept in the fridge for around 5 days. If there’s any left overs my girls always take it to school the next day. Which I love because it makes school lunches so much easier!!

Please share your creations with me on social media @socialsweetseeds

Enjoy your day and this yummy pasta recipe

Amanda xx

Published by

Social Sweet Seeds

Sharing simple and delicious vegan recipes. I also cater and wholesale to the public for special occasions.

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