Vegan Broccoli Pasta Sauce is a weeknight friendly pasta dish packed with vegetables and protein. Ready in 40 minutes!
This dish is like a jazzed up version of pesto. It's broccoli pasta sauce, but made more flavorful with fresh basil, vegan cream cheese, and nutritional yeast. The result is a creamy pasta sauce that's packed with veggies AND flavor!
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Why I love this Vegan Broccoli Pasta Sauce
- Dietary needs - this broccoli pasta is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. With the help of edamame and chickpea pasta, it's also high in protein and fiber
- Quick and easy - this dish comes together in about 40 minutes, perfect for weeknight dinner
- Nutritious pasta recipe - with secret broccoli, disguised in a creamy, bright sauce, this dish is full of micronutrients.
- Balanced meal - protein, healthy carbohydrates, and veggies, all in one meal
Ingredient Notes & Substitutions
- Broccoli Florets: you can use fresh or frozen broccoli - both work great!
- Yellow Onion: you could sub a red onion - it may make the sauce a bit more purple/brown in color
- Garlic
- Short Pasta: like rotini or penne. I used a bean-based pasta for more protein. Feel free to use regular pasta as well.
- Spinach: for extra veg in the sauce
- Vegan Cream Cheese: for a super creamy sauce!
- Nutritional Yeast: for a cheesy flavor
- Fresh Basil Leaves: fresh basil gives this dish a light, bright flavor. If basil is out of season or you can't find any, you can use more fresh spinach
- Lemon Juice
- Salt & Black Pepper
- Red Pepper Flakes: if you don't like any spice, omit the red pepper flakes or reduce the amount
- Edamame: the easiest option is to buy frozen shelled edamame
- For garnish: fresh basil, red pepper flakes
How to make Vegan Broccoli Pasta Sauce
Step 1. Bring a large pot of salted water to a boil
Step 2. Add the broccoli, onion, and garlic to a large skillet. Cook until softened, about 10 minutes.
Step 3. Add the pasta to the pot of water and cook until just al dente - the noodles will cook more when added back to the skillet. Reserve 1 cup of the pasta water from the pasta then drain and rinse the noodles.
Step 4. Stir in ¾ cups of the reserved pasta water, spinach, cream cheese, nutritional yeast, basil leaves, lemon juice, salt, red pepper flakes, and pepper into the broccoli mixture. Cook 5-7 minutes, until the spinach is wilted and a sauce forms. Add the remaining ¼ cup of pasta water if there is not much liquid.
Step 5. Transfer the mixture to a high speed blender and blend on high until smooth.
Step 6. Pour the sauce back in the skillet and add the pasta and edamame. Cook on medium heat for 3-5 minutes.
Step 7. Garnish with fresh basil and red pepper flakes.
FAQ & Expert Tips
I recommend any short pasta. Shapes like penne, rigatone, rotini, gemelli, etc. will all be great!
Exchange the broccoli for cauliflower, zucchini, or even carrots!
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the sauce.
Recipe Prayer
Thank you God for the nutrients and flavors in this meal. We are grateful that You give us fresh seasonal produce to nourish our bodies. Amen.
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📖 Recipe
Ingredients
- 3 Cups Broccoli Florets (fresh or frozen)
- ½ Small Yellow Onion roughly chopped
- 6 Cloves Garlic minced
- 1 Pound Rotini or Penne Pasta I used a bean-based pasta
- ½ Cup Pasta Water
- 3 Cups Fresh Spinach
- ¾ Cup Vegan Cream Cheese
- ¼ Cup Nutritional Yeast
- ½ Ounce Fresh Basil Leaves (50 leaves)
- Juice of 1 Lemon
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Red Pepper Flakes
- 2 Cups Frozen Shelled Edamame
- Julienned fresh basil for garnish
- Red Pepper Flakes for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the broccoli, onion, and garlic to a large skillet. Cook until softened, about 10 minutes.
- Add the pasta to the pot of water and cook until just al dente - the noodles will cook more when added back to the skillet. Reserve 1 cup of the pasta water from the pasta then drain and rinse the noodles.
- Stir in ¾ cups of the reserved pasta water, spinach, cream cheese, nutritional yeast, basil leaves, lemon juice, salt, red pepper flakes, and pepper into the broccoli mixture. Cook 5-7 minutes, until the spinach is wilted and a sauce forms. Add the remaining ¼ cup of pasta water if there is not much liquid.
- Transfer the mixture to a high speed blender and blend on high until smooth.
- Pour the sauce back in the skillet and add the pasta and edamame. Cook on medium heat for 3-5 minutes.
- Garnish with fresh basil and red pepper flakes.
Nutrition
Nutrition information is an estimate.
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