Vegan Pistachio Broccoli Pasta is a tasty dish flavored with shallots, garlic, and pistachios. The Vegan Pistachio Pasta Sauce is light, with a rich nutty flavor. Ready in 30 minutes!
Pistachios are such a cool nut! They've been touted to have lots of health benefits, especially since they have a higher protein to fat ratio than other nuts. They're also just tasty! Soft, yet crunchy. And covered in salt - yes please! (Try my pistachio chip blondies for a sweet pistachio treat!)
This delicious pistachio sauce is perfect for pasta - it's rich and salty and super easy! Use a bean-based pasta and add some broccoli for a complete meal.
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And, this dish is beautiful. Green pistachios and bright broccoli. This is a great weeknight dinner, but also elevated enough to serve guests.
This vegan version of Italian pistachio pasta sauce is just as flavorful as its non-vegan counterpart. No need for heavy cream or cheese!
Why I love this Pistachio Pasta Sauce
- Dietary needs - this Pistachio Broccoli Pasta is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also very high in protein and fiber.
- Quick and easy - this dish comes together in just 30 minutes, perfect for weeknight dinner
- Hearty, healthy dinner - with nutritious broccoli and healthy fats from the pistachios this dish is filled with good stuff. Choose a bean-based pasta for added protein and fiber
Ingredient Notes & Substitutions
- Pasta: I used a bean-based rigatoni for extra protein in this dish. You can choose the pasta shape and type of your choice.
- Shallots: I like the subtler flavor of shallots in this dish, but a small onion would work as a substitute
- Garlic
- Non-Dairy Milk: you can use any unsweetened non-dairy milk - I used oat milk
- Lemon Juice: acidity helps bring out flavor. Fresh lemon juice is best!
- Cornstarch: cornstarch helps thicken the sauce. You can also use arrowroot powder
- Pistachios: I used roasted and salted pistachios for more flavor and to save time with shelling. Feel free to use raw pistachios - you may need some extra salt
- Broccoli: buy fresh, crisp broccoli crowns for best results.
- Salt & Pepper
How to make Vegan Pistachio Pasta Sauce with Broccoli
Step 1. Cook the pasta according to the package instructions, until al dente. Drain and rinse well.
Step 2. In a skillet large enough to hold the cooked pasta, sauté the shallots for 5 minutes, until soft. Add the garlic and cook 30 seconds.
Step 3. Add the non-dairy milk, lemon juice, cornstarch, and pistachios. Bring to a simmer and let cook 2-3 minutes until the sauce thickens.
Step 4. Add the broccoli, if using. Cover and cook until the broccoli is bright green and just tender, 3-5 minutes.
Step 5. Turn off the heat and toss in the pasta. Season with salt and pepper to taste.
Step 6. Serve with a garnish of whole pistachios. Enjoy!
FAQ & Expert Tips
I used roasted, salted pistachios - they have more flavor and you don't need to shell them. But feel free to use raw.
Yes! There are so many nuts that would be delicious in this recipe. Almonds or cashews would work well.
I used rigatone. Generally, sauces like this work best with shorter pastas that have some grooves to hold the sauce - think penne, gemelli, or rotini.
Longer pasta types like fettuccini or linguine could work too.
This pasta will last in the fridge for up to a week. Note that the pistachios will begin to absorb any liquid in the sauce, so they might get a bit soggy after a few days.
Recipe Prayer
Thank you God for the incredible colors and flavors in this dish. We are grateful that You give us food to nourish our bodies. Amen.
More Vegan Pasta Recipes
Want more plant-based pasta dishes? Here's what you should try next
Tried this recipe?
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📖 Recipe
Vegan Pistachio Pasta Sauce with Broccoli
Ingredients
- 8 Ounces Pasta of Choice I used a bean-based rigatoni
- 3 Large Shallots sliced
- 6 Cloves Garlic minced
- 1 Cup Non-Dairy Milk
- 3 Tablespoons Lemon Juice
- 1 Teaspoon Cornstarch
- ½ Cup Chopped Roasted Salted Pistachios
- 2 Heads Broccoli sliced into small florets
- ¼ Cup Whole Roasted Salted Pistachios for garnish
- Salt & Pepper to taste
Instructions
- Cook the pasta according to the package instructions, until al dente. Drain and rinse well.
- In a skillet large enough to hold the cooked pasta, sauté the shallots for 5 minutes, until soft. Add the garlic and cook 30 seconds.
- Add the non-dairy milk, lemon juice, cornstarch, and pistachios. Bring to a simmer and let cook 2-3 minutes until the sauce thickens.
- Add the broccoli, if using. Cover and cook until the broccoli is bright green and just tender, 3-5 minutes.
- Turn off the heat and toss in the pasta. Season with salt and pepper to taste.
- Serve with a garnish of whole pistachios. Enjoy!
Nutrition
Nutrition information is an estimate.
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