Broccoli Basil Pasta

Growing up, pasta was a staple in my family, and now as an adult, I find myself reaching for it more than ever, especially when I’m pressed for time. That’s why I adore making Broccoli Basil Pasta, a dish that not only satisfies my hunger but also showcases fresh ingredients in a delightful way. There’s something magical about tossing together vibrant broccoli and fragrant basil, transforming a simple weeknight meal into a burst of flavors. Whether it’s a busy weekday or a lazy Sunday, I often turn to this recipe because it’s quick, easy, and so comforting.

Imagine coming home after a long day, and the aroma of sautéed garlic fills your kitchen, instantly lifting your mood. The best part? This recipe comes together in just thirty minutes! I love how the creamy sauce is not only delicious but also made from wholesome ingredients. Plus, it’s a great way to sneak in some veggies! You can also easily customize it with your favorite pasta shape, making it versatile for every taste. Trust me, once you try this recipe, it’ll become your go-to for quick dinners!

Everything You Need for Broccoli Basil Pasta

Gathering the right ingredients is key to making any dish shine. For this Broccoli Basil Pasta, each component plays a vital role in creating depth and richness. The fresh broccoli provides a crunchy texture, while basil brings a lovely aromatic quality. The creamy sauce, made with cashews and nutritional yeast, is what ties everything together beautifully. Everything in this dish works in harmony to give you a delightful, fulfilling meal.

• 4 broccoli stalks (600 grams) – Fresh, vibrant broccoli adds crunch and nutrition.
• 2 tablespoons olive oil, divided – Used for sautéing and adding flavor.
• sea salt and ground black pepper, to taste – Essential for seasoning.
• ¾ cup water, plus extra – Helps in blending the sauce smoothly.
• 1 large shallot, chopped – Adds sweetness and depth of flavor.
• 4 cloves garlic, minced – A must for aromatic, savory dishes.
• ½ teaspoon chili flakes, or to taste – Adds a kick of heat to the dish.
• ½ cup raw cashews, soaked for at least 2 hours and drained – Creates a creamy sauce.
• 3 tablespoons nutritional yeast – Adds a cheesy, umami flavor without dairy.
• 1 tablespoon miso – Enhances the savory depth of the sauce.
• ½ teaspoon lemon zest – Brightens the flavors significantly.
• 2 tablespoons lemon juice – Adds acidity and balances the creaminess.
• 1 cup basil leaves, lightly packed (plus extra) – The star herb that infuses the dish with fresh flavor.
• 375 grams short pasta of choice – The base of the meal; choose your favorite type.
• chili-infused olive oil – For drizzling on top for extra flavor.
• vegan “parm” – A non-dairy topping option to finish the dish beautifully.
• extra black pepper – For seasoning and garnish.

How to Assemble Broccoli Basil Pasta

Assembling this Broccoli Basil Pasta is a straightforward process that yields incredible results. You’ll find that following each step will create a delectable meal that you can be proud of. Let’s dive into the steps that will guide you through creating this delightful dish.

1. Begin by preparing your broccoli. Cut the stem away from the broccoli and break the florets into bite-sized pieces. Make sure to peel the tough outer layer of the stems, revealing the tender inner stalk. Roughly chop the stems and keep them separate from the florets.
2. Next, heat a large sauté pan over medium heat and pour in 1 tablespoon of olive oil. Swirl it around to coat the bottom. Add the chopped broccoli stems and season them with sea salt and black pepper. Sauté until they turn a bright green, which should take around five minutes. Pour in a splash of water and cover with a lid. Continue cooking until they are tender, about three more minutes. Transfer the sautéed stems to an upright blender.
3. Return the sauté pan to the stove and add the remaining tablespoon of olive oil. Once heated, add the chopped shallot and sauté until soft, approximately two to three minutes. After that, introduce the broccoli florets into the pan, seasoning them with sea salt and black pepper. Add the minced garlic and chili flakes as well, stirring until fragrant, around thirty seconds.
4. Pour in a generous splash of water, placing a lid on top. Cook until the broccoli is just starting to get tender, which should take about six minutes. Once done, remove the pan from heat and proceed to the next step.
5. Now, pour half of the sautéed mixture into the blender along with the sautéed stems. Keep the rest in the pan. To the blender, add the soaked cashews, nutritional yeast, miso, lemon zest, lemon juice, and basil leaves. Pour in the ¾ cup of water and a bit more salt and pepper. Blend on high until completely smooth.
6. Pour the creamy sauce back into the sauté pan, mixing it with the remaining sautéed broccoli.
7. Meanwhile, cook your short pasta according to package directions in a pot of well-salted water. Before draining, reserve about 1 cup of the cooking water.
8. Once the pasta is cooked and drained, add it to the sauté pan with the sauce and the remaining sautéed broccoli mixture. Stir everything together to combine well.
9. Add reserved pasta water gradually until you achieve a creamy and fluid consistency. It should be just right, not too dry or too soupy. Serve immediately, garnished with extra basil, drizzles of chili-infused olive oil, and extra black pepper on top.

Tips and Tricks about Broccoli Basil Pasta

Making the perfect Broccoli Basil Pasta comes down to a few essential tips that can elevate your dish. From storage to serving suggestions, here are some helpful insights to ensure your meal is a success.

• Storage: Store leftovers in an airtight container in the fridge. They’ll stay good for up to three days.
• Freezing: This pasta can be frozen, but the texture of the sauce may change upon reheating. Freeze in portions for convenient meals later.
• Pairing: Serve with a side of garlic bread or a fresh salad to round out the meal.
• Ingredient swaps: Don’t hesitate to swap out broccoli for other green veggies like spinach or kale.
• Add protein: If you want a heartier dish, consider adding cooked beans or lentils.
• Garnish creatively: Top with additional basil, chili oil, or vegan cheese for an extra flavor boost!

Perfect Matches for Broccoli Basil Pasta

When it comes to serving Broccoli Basil Pasta, there are so many delightful options to complement this dish. Here are some ideas that can enhance your dining experience:

• Garlic bread: A warm slice of garlic bread pairs beautifully with the creamy pasta.
• Simple salad: A light green salad with a tangy vinaigrette provides a refreshing contrast.
• Roasted vegetables: Consider serving alongside some roasted seasonal vegetables for added nutrition.
• Occasions: This dish is perfect for casual weeknight dinners or even special occasions when you want something impressive yet easy.
• Storage tips: Store any leftovers in an airtight container to keep them fresh.
• Seasonal pairings: In spring, pair with bright salads, while in winter, opt for heartier sides.

FAQ

Conclusion

In conclusion, Broccoli Basil Pasta is a delightful way to enjoy a simple yet flavorful dish. With its creamy sauce and fresh ingredients, it’s sure to satisfy your cravings while keeping things nutritious. I encourage you to give this recipe a try—you won’t be disappointed! It’s perfect for any occasion, from casual dinners to impressing friends. So grab your ingredients, and let’s make this delicious pasta tonight!

Broccoli Basil Pasta

The ultimate comfort food, Broccoli Basil Pasta is a creamy, vibrant dish that’s quick and easy to prepare. Packed with fresh ingredients like broccoli and basil, it's perfect for a weeknight dinner. You’ll love how it’s both nutritious and delicious—make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 4 stalks broccoli
• 2 tablespoons olive oil divided
• sea salt to taste
• ground black pepper to taste
• 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

Equipment

• Blender

Method

 

1. Cut the stem away from the broccoli and break up the florets into bite-sized pieces. Peel the tough outer layer of the broccoli stems, revealing the tender inner stalk. Roughly chop the stems and keep them separate from the florets.
2. Heat a large sauté pan over medium heat. Pour in 1 tablespoon of olive oil and swirl it around. Add the chopped broccoli stems and season them with sea salt and black pepper. Sauté the stems until they turn bright green, about 5 minutes. Then, pour in a splash of water and close a lid on top. Continue cooking until tender, about 3 more minutes. Transfer the sautéed stems to an upright blender.
3. Return the sauté pan to the stove over medium heat. Pour in the remaining 1 tablespoon of olive oil. Add the shallot to the pan and sauté until soft, about 2-3 minutes. Then, add the broccoli florets to the pan and season with sea salt and black pepper. Add the garlic and chili flakes to the pan and stir until fragrant, about 30 seconds. Pour in a big splash of water and place a lid on top. Cook until the broccoli is just starting to get tender, about 6 minutes. Then, turn off the heat.
4. Transfer half of the sautéed broccoli mixture to the blender. Keep the remaining sautéed broccoli in the pan. Into the blender, also add the cashews, nutritional yeast, miso, lemon zest, lemon juice, and basil. Blend the mixture on high until completely smooth. Pour this thick sauce back into the sauté pan.
5. Cook your short pasta according to package directions in well-salted water. Before draining, reserve about 1 cup of pasta cooking water. Once the pasta is drained, add it to the sauté pan with the sauce along with the reserved sautéed broccoli mixture. Stir it all together to combine. Add reserved pasta water until you have a creamy and fluid consistency. Serve immediately with extra basil, drizzles of chili oil, and extra black pepper on top.

Notes

• If you can’t have cashews: Consider soaked macadamia nuts, sliced almonds, raw sunflower seeds, or pine nuts. Macadamia nuts may need around 8 hours to soften.
• For added protein: You could stir in a cup of cooked white beans at the end.
• Pasta choice: Whole wheat or whole spelt penne work excellently here.
• For a tasty twist: Top with blistered cherry tomatoes sautéed in olive oil until bursting.

Previous PostSpinach Pie

Next Post Meatballs and Gravy

Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"